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,...
Keywords
- Low-Fat
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Beans & Legumes
- Main Dish
- Dairy-Free
- Stove
- Weeknight Dinners
- High Fiber
- Budget-Friendly
- Intermediate
- Low Salt
- Egg-Free
- Soy-Free
- Low-Sugar
- Pescatarian
- Pasta & Noodles
- Healthy
- Shellfish-Free
Ingredients
- 1 can Pumpkin Purée
- 1 cup Green Lentils
- 4 cup Vegetable Stock
- 1 tablespoon Salt
- 1 package Spaghetti
- 1 tablespoon Olive Oil
- 2 clove Garlic
- 1/2 Onion
- 1 can Crushed Tomatoes
- 2 sprig Fresh Thyme
- 1/2 cup Fresh Basil Leaf
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Italian Seasoning
- 1/4 teaspoon Ground Black Pepper
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