Lentil tomato bolognese & spaghetti

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Brown lentils2 15-oz cans
• Spaghetti12 oz
• Crushed tomatoes28 oz
• Yellow onion1
• Carrots2
• Celery stalks2
• Garlic3 cloves
• Tomato paste2 tbsp
• Italian seasoning2 tsp
• Olive oil1 tbsp
• Fresh parsley1 bunch

How dinner comes together

1. 1

   Finely dice the onion, carrots and celery and mince the garlic. Drain and rinse the lentils.

2. 2

   Heat the olive oil in the skillet and cook the onion, carrots and celery with a pinch of kosher salt until softened, 5–6 minutes.

3. 3

   Add the garlic, tomato paste and Italian seasoning and stir until the tomato paste darkens slightly.

4. 4

   Add the lentils, crushed tomatoes and 1/2 cup water. Cover and simmer until the vegetables are tender and the sauce is rich, stirring occasionally.

5. 5

   While the sauce simmers, cook the spaghetti until al dente according to the package directions; reserve 1 cup pasta water and drain.

6. 6

   Mash a small portion of the lentils against the side of the skillet to thicken the sauce, loosen it with pasta water as needed and taste for salt and black pepper.

7. 7

   Toss the spaghetti through the lentil bolognese and finish with chopped parsley.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Wheat

Equipment

• Large deep skillet with lid
• Large saucepan
• Colander