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Lentil Bolognese

This vegetarian spin on an Italian classic is sure to be a hit, even with your most avid meat-eaters. Leave out the parmesan to make it totally vegan!
Main Dish

Servings

6-8 people

Prep Time

10

Cook Time

35

Difficulty

Medium


Ingredients

  • 1 package WBP Lentil Soup Mix by Giada De Laurentiis
  • 14.5 oz. can diced tomatoes
  • 3 – 4 cups water or broth
  • 1 box dry spaghetti, or pasta of your choice
  • 2 large carrots
  • 2 stalks celery
  • 1 onion
  • 1 bunch fresh rosemary
  • parmesan cheese

Featured WBP Products

Lentil Soup Mix recipe by Giada DeLaurentiis
6.50

Lentil Bolognese

This vegetarian spin on an Italian classic is sure to be a hit, even with your most avid meat-eaters. Leave out the parmesan to make it totally vegan!
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Instructions

  1. Remove spice packet. Wash and drain lentils.
  2. Combine lentils, spice mix, and broth in a large pot. Bring to a boil, reduce heat, and simmer gently for 25 to 30 minutes uncovered, or until lentils are almost tender. Add water or broth as needed so that lentils stay well covered.
  3. While lentils are simmering, cook spaghetti until al dente. Drain, rinse, and set aside.
  4. Sauté carrots, celery and onion until tender. Stir vegetables, white wine vinegar, and tomatoes into pot and simmer for 10 minutes or until thick and saucy.
  5. Add spaghetti and stir until well combined. Remove from heat and garnish with fresh grated parmesan cheese and rosemary.

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