Vegan Spaghetti Bolognese with Lentils
A rich, protein-packed vegan spaghetti bolognese made with whole lentils and homemade onion koji. Simple to make, deeply flavorful, and enough for two. Adjust the amount of pasta to your preference.
Equipment
- kitchen knife
- cutting board
- Bowl
- colander
- pot
- Spatula
Ingredients
A Sauté Vegetables
- 80 g onion ½ medium onion
- 80 g carrot ½ carrot
- 50 g lotus root
- 50 g maitake mushrooms
- 1 tablespoon olive oil
- 10 g garlic
B Simmer
- 120 g whole red lentils rinsed well
- 1 bay leaf
- 1 L water
C Season
- 200 g canned tomatoes
- 1 heaping tablespoon onion koji
- 1 teaspoon soy sauce
D Cook Pasta
- 200 g spaghetti adjust to preference
- 5 g salt 1 tsp
- 1 L water
Instructions
A Sauté Vegetables
- Roughly chop the vegetables into pieces about the same size as the lentils.80 g onion, 80 g carrot, 50 g lotus root, 50 g maitake mushrooms
- Heat olive oil in a pot over medium heat and cook the garlic until fragrant. Add the vegetables and sauté until tender.1 tablespoon olive oil, 10 g garlic
B Simmer
- Add the lentils, bay leaf, and water to the pot.120 g whole red lentils, 1 bay leaf, 1 L water
- Bring to a boil over high heat, then reduce to medium and simmer until the lentils are tender.
If the liquid runs low before the lentils are tender, add more water and continue simmering.
C Season
- Once the lentils are tender, add the canned tomatoes, onion koji, and soy sauce.200 g canned tomatoes, 1 heaping tablespoon onion koji, 1 teaspoon soy sauce
- Continue to simmer, stirring occasionally, until most of the moisture has evaporated.
- Remove from heat and allow to cool slightly so the flavors can meld.
D Boil Pasta
- Bring water to a boil, add salt, and cook the spaghetti according to package directions.200 g spaghetti, 5 g salt, 1 L water
- Drain and plate the pasta, then spoon the bolognese sauce over the top and serve immediately.