Vegan Lentil Bolognese Pasta

Prep Time 5

Cook Time 20

Total Time 20

Servings 2 servings

1/2 yellow onion, finely diced
2 cloves garlic, finely diced
1/4 cup + 2 tbsp vegetable stock
1/2 cup dry brown lentils
1 cup water
1 cup canned tomato sauce
2 tsp basil
2 tsp oregano
2 tsp red pepper flakes
2 tsp stevia
4 oz dry spaghetti, cooked according to the package directions - I always use bean/legume-based pastas, as they're much higher in plant-based protein than wheat pastas. I love the Cybeles, Explore Cuisine, and Tolerant brands.

Put the onion, garlic, and vegetable stock in a pot and cook on medium-high heat for 5 minutes, stirring to avoid anything sticking/burning.
Add the lentils and water to the pot and cook on medium heat until liquid is absorbed, stirring occasionally, about 10 minutes.
Add the tomato sauce, spices, and stevia, then cook for another 5 minutes until everything is warmed through. Taste and adjust the amount of spices to your liking.
Pour the sauce over the cooked pasta and top with nutritional yeast.