Pumpkin Lentil Bolognese with Spaghetti
by Saramin (@678sarin)A hearty and flavorful pumpkin lentil bolognese served over spaghetti, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1canPumpkin Purée
- 1cupGreen Lentils
- 4cupsVegetable Stock
- 1Tbsp Salt
- 1pckg Spaghetti
- 1Tbsp Olive Oil
- 2cloveGarlic, minced
- 1/2pieceMedium Onion
- 1canCrushed Tomatoes
- 2sprigsFresh Thyme, de-stemmed
- 1/2cupFresh Basil Leaf
- 1Tbsp Italian Seasoning
How to make Pumpkin Lentil Bolognese with Spaghetti
Cooking Lentils
Add the green lentils and 3 cups of vegetable stock to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender but not mushy. Drain any excess water.
Cooking Spaghetti
Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water. Boil the spaghetti for about 12 minutes, until al dente, or according to package instructions. Drain in a colander and set aside.
Preparing Bolognese Sauce
In a large sauté pan, sauté the garlic and onion in olive oil over medium heat until soft, about 4 minutes.
Add the crushed tomatoes, pumpkin purée, fresh basil leaf, fresh thyme, ground cinnamon, Italian seasoning, ¼ teaspoon salt, and ground black pepper. Add ½-1 cup vegetable stock to thin out the sauce, as needed. Mix together until simmering, then add the cooked lentils.
Serving
Serve the pumpkin lentil bolognese over spaghetti. Enjoy!
Tips & Tricks
For a richer flavor, let the bolognese sauce simmer for an additional 10 minutes.
Adjust the seasoning to taste, adding more salt or pepper if needed.
Reviews
manu45
Recipe by
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...