Cooking Instructions
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Step 1
Add the
Green Lentils (190 g)
and 3 cups of
Vegetable Stock (720 mL)
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.
Step 2
While the lentils cook, cook the spaghetti. Bring a large pot (~ 5 quarts) of water to a boil. Add 1 tablespoon
Salt (20 g)
to the boiling water. Boil the
Spaghetti (1 pckg)
for about 12 minutes, until al dente (or according to package instructions for al dente). Drain in a colander and set aside.
Step 3
To prepare pumpkin lentil bolognese sauce, in a large sauté pan sauté the
Garlic (2 cloves)
and
Onion (1/2)
in
Olive Oil (15 mL)
over medium heat until soft, about 4 minutes.
Step 4
Add the
Crushed Tomatoes (1 can)
,
Pumpkin Purée (1 can)
,
Fresh Basil Leaves (10 g)
,
Fresh Thyme (2 sprigs)
,
Ground Cinnamon (1 g)
,
Italian Seasoning (4 g)
, ¼ teaspoon salt, and
Ground Black Pepper (as needed)
. Add ½-1 cup
Vegetable Stock (240 mL)
to thin out sauce, as needed. Mix together until simmering, then add the cooked lentils.
Step 5
Serve the pumpkin lentil bolognese over spaghetti. Enjoy!
