Lentil Bolognese with Spaghetti

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lentils

  Raw

  ½ cup or 96g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  1 strip or 4g

• Mushrooms

  White, raw

  2 cup pieces or 140g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomato puree

  Canned, without salt added

  1 cup or 250g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tsp or 2g

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

Directions

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 2 minutes.
2. Add the chopped carrots, celery, mushrooms, salt, and pepper. Sauté until the mushrooms are golden, about 5-7 minutes.
3. Stir in the tomato paste, minced garlic, sugar, and additional salt and pepper to taste. Cook for another 1-2 minutes.
4. Add the lentils, tomato puree, diced tomatoes, and vegetable broth. Stir to combine, reduce heat to low, and simmer for 5-10 minutes. Adjust consistency with water if needed. Taste and adjust seasoning.
5. Meanwhile, cook the spaghetti according to package directions until al dente, then drain.
6. Serve the lentil bolognese sauce over the spaghetti.