Pumpkin Lentil Bolognese with Spaghetti

Add the green lentils and 3 cups of vegetable stock 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.

Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water. Boil the spaghetti for about 12 minutes, until al dente, or according to package instructions. Drain in a colander and set aside.

In a large sauté pan, sauté the garlic and onion in olive oil over medium heat until soft, about 4 minutes.

Add the crushed tomatoes, pumpkin purée, fresh basil leaf, fresh thyme, ground cinnamon, Italian seasoning, ¼ teaspoon salt, and ground black pepper. Add ½-1 cup vegetable stock to thin out the sauce, as needed. Mix together until simmering, then add the cooked lentils.

Serve the pumpkin lentil bolognese over spaghetti. Enjoy!