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RECIPE
14 INGREDIENTS5 STEPS40min

Pumpkin Lentil “Bolognese”

5.0
1 Ratings
Editor's Choice
This plant-forward dinner is perfect for the night before a holiday that tends to be meat-heavy. Although it’s a vegan meal, pumpkin lentil “Bolognese” is hearty, satisfying, and so flavorful, you won’t miss the meat. Plus, in every bite, you’ll get a hint of pumpkiny goodness!
Pumpkin Lentil “Bolognese” Recipe | SideChef
This plant-forward dinner is perfect for the night before a holiday that tends to be meat-heavy. Although it’s a vegan meal, pumpkin lentil “Bolognese” is hearty, satisfying, and so flavorful, you won’t miss the meat. Plus, in every bite, you’ll get a hint of pumpkiny goodness!
Chelsey Amer
Learn about type-two diabetes prevention from Registered Dietitian Nutritionist, Chelsey Amer of @ChelseyAmerNutrition.
https://chelseyamernutrition.com/
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Chelsey Amer
Learn about type-two diabetes prevention from Registered Dietitian Nutritionist, Chelsey Amer of @ChelseyAmerNutrition.
https://chelseyamernutrition.com/
40min
Total Time
$1.74
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Green Lentils
or Black Lentils
4 cups
Vegetable Stock , divided
1 32-oz box
1 Tbsp
Salt , divided
plus 1/4 tsp
1 pckg
Spaghetti
1 Tbsp
2 cloves
Garlic , minced
1/2
Medium  Onion
1 can
(28 oz)
Crushed Tomatoes
1 can
(15 oz)
2 sprigs
Fresh Thyme , de-stemmed
1/2 tsp
Ground Cinnamon
1 Tbsp
Italian Seasoning
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Author's Notes

You can make the sauce in advance and freeze it, defrosting the night before to serve with pasta. And yes, you can eat pasta the night before Thanksgiving! Opt for whole-wheat pasta for a punch of fiber.

Cooking Instructions

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Step 1
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.
Step 2
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.
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 (1 Tbsp) over medium heat until soft, about 4 minutes.
Step 4
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.
Step 5
Serve the pumpkin lentil bolognese over spaghetti. Enjoy!
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