Lentil Bolognese Over Spaghetti Squash

Lentil Bolognese Over Spaghetti Squash
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Italian
Serves: 10-12
  • 1 tbsp olive oil
  • 2½ cups cooked lentils
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 4 medium carrots, diced
  • 28 oz can crushed San Marzano tomatoes (save the can!)
  • ¼ cup tomato paste
  • ⅓ cup red wine
  • ⅔ of the tomato can full of water
  • 8 oz cremini mushrooms, diced
  • 1 tsp salt and pepper
  • ½ tsp red pepper flakes (optional)
  • 1 tsp each dried basil and oregano
  • 2-3 cups cooked spaghetti squash
  1. In a large stock or soup pot, heat the olive oil over medium heat. Add in the carrots, onions, mushrooms, basil, oregano, salt, pepper and garlic. Cook for about 10-12 minutes until vegetables begin to brown.
  2. Add in the tomato paste and cook for another 1-2 minutes or until the tomato paste begins to brown.
  3. Add in the wine, tomatoes, lentils and water. Scrape the bottom of the pot with a wooden spoon to release any browned bits of vegetables.
  4. Bring sauce to a boil. Reduce heat to low and simmer for another 45 mins to 1 hour.
  5. Serve sauce over 1 cup of cooked and prepared spaghetti squash. (See this post for tips on cooking this squash).