This recipe is a total hit for all ages and pairs perfectly over spaghetti squash. No squash? Swap out dry pasta, canned lentils will work here to, just reduce the cooking time. No onions? Use onion powder.

I used spaghetti squash for a low carb alternative in this recipe and it paired perfectly with this bolognese. You can essentially use whatever type of “noodle” you like. Zucchini spirals, chickpea linguine or any type of plant based pasta that you have in your cupboard works great here!

That’s the beauty of prep head meals. If you are short on time for dinner and you truely need that 15 minute dinner in a flash, you can substitute the non-essential ingredients for whatever is most convenient for you. Whatever you have on hand!

As long as you have your lentil bolognese made and prepped ahead of time, you are good to go!

If you are making spaghetti squash as part of your prep ahead, preheat the oven to 350F and follow the instructions on how to cook your perfect spaghetti squash here!

Lentil Bolognese over Spaghetti Squash

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 1 celery rib chopped
  • 4 tsp minced garlic
  • 6 oz can organic tomato paste
  • 1 cup organic tomato sauce
  • 1 28 oz can diced tomatoes un-drained
  • 2 tsp basil
  • 1 tsp oregano
  • 1/4 tsp baking soda
  • 2 cups dry lentils* rinsed
  • 1 cup water
  • 1 1/2 cup vegetable broth
  • salt and pepper

Instructions

  • If you are making spaghetti squash as part of your prep ahead, preheat the oven to 350 and follow the instructions on how to cook your squash in the link above.
  • On a cutting board, cut up all your veggies.
  • Heat olive oil in a skillet over medium heat. Add onion, celery, carrot, and cook until softened about 10 minutes.
  • Add the garlic and tomato paste and cook for 1 minute.
  • Next add tomato sauce, diced tomatoes, basil, oregano, baking soda and salt and pepper.
  • Stir in lentils, water and broth until well combined.
  • Simmer for about 25 minutes until lentils are softened.

For Prep Ahead

  • Once the spaghetti squash has cooled, take a fork and scrap out the noodles and transfer to a glass container and store in refrigerator until ready to use.
  • Once the sauce has cooled, transfer to a large mason jar or glass container and refrigerate or freeze until ready to use.
  • When ready to use, add all the contents of the sauce to a pan and warm over low heat. Halfway through heating, add cooked spaghetti squash or noodles of choice.

Notes

** Dont’ have dry lentils, swap for canned lentils. Just drain and rinse and adjust cooking time accordingly. Make sure they don’t get to soft and mushy! 

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