Pumpkin Lentil “Bolognese”

Add the Green Lentils (1 cup) and 3 cups of Vegetable Stock (3 cups) 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.

While the lentils cook, cook the spaghetti. Bring a large pot (~ 5 quarts) of water to a boil. Add 1 tablespoon Salt (1 Tbsp) 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.

To prepare pumpkin lentil bolognese sauce, in a large sauté pan sauté the Garlic (2 cloves) and Onion (1/2) in Olive Oil (1 Tbsp) over medium heat until soft, about 4 minutes.

Add the Crushed Tomatoes (1 can) , Pumpkin Purée (1 can) , Fresh Basil Leaves (1/2 cup) , Fresh Thyme (2 sprigs) , Ground Cinnamon (1/2 tsp) , Italian Seasoning (1 Tbsp) , ¼ teaspoon salt, and Ground Black Pepper (1/4 tsp) . Add ½-1 cup Vegetable Stock (1 cup) to thin out sauce, as needed. Mix together until simmering, then add the cooked lentils.