Pumpkin Lentil Bolognese with Spaghetti

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Saramin (@678sarin)
5.0
From 1 rating

A hearty and flavorful pumpkin lentil bolognese served over spaghetti, perfect for a comforting meal.

Prep Time
15min
Cook Time
40min
Total Time
55min
Pumpkin Lentil Bolognese with Spaghetti recipe

Ingredients

4 Servings
(1 serving = 1 plate)

Main Ingredients

  • 1can
    Pumpkin Purée
  • 1cup
    Green Lentils
  • 4cups
    Vegetable Stock
  • 1
    Tbsp Salt
  • 1
    pckg Spaghetti
  • 1
    Tbsp Olive Oil
  • 2clove
    Garlic, minced
  • 1/2piece
    Medium Onion
  • 1can
    Crushed Tomatoes
  • 2sprigs
    Fresh Thyme, de-stemmed
  • 1/2cup
    Fresh Basil Leaf
  • 1
    Tbsp Italian Seasoning

How to make Pumpkin Lentil Bolognese with Spaghetti

Cooking Lentils

  1. 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.

Cooking Spaghetti

  1. 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.

Preparing Bolognese Sauce

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

  2. 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.

    Step 3.1: Add the crushed tomatoes, pumpkin purée, fresh basil leaf, fresh thyme, ground cinnamon, Italian seasoning, ¼ teaspoon salt, and ground black pepper

Serving

  1. Serve the pumpkin lentil bolognese over spaghetti. Enjoy!

    Step 4.1: Serve the pumpkin lentil bolognese over spaghetti

Tips & Tricks

  1. For a richer flavor, let the bolognese sauce simmer for an additional 10 minutes.

  2. Adjust the seasoning to taste, adding more salt or pepper if needed.

FAQS

  1. How do I make pumpkin lentil bolognese from scratch?

    To make pumpkin lentil bolognese from scratch, start by cooking green lentils in vegetable stock until tender. In a separate pan, sauté garlic and onion in olive oil, then add crushed tomatoes, pumpkin purée, fresh herbs, and seasonings. Combine the cooked lentils with the sauce and serve over spaghetti for a hearty meal.

  2. Is pumpkin lentil bolognese suitable for vegans?

    Yes, pumpkin lentil bolognese is a vegan-friendly recipe as it contains no animal products. It's made with plant-based ingredients like lentils, pumpkin purée, and vegetable stock, making it a nutritious and delicious option for those following a vegan diet.

  3. What can I substitute for green lentils in pumpkin lentil bolognese?

    If you don't have green lentils, you can substitute them with brown lentils or even cooked chickpeas for a different texture. Just keep in mind that cooking times may vary, so adjust accordingly to ensure they are tender.

  4. How should I store leftover pumpkin lentil bolognese?

    To store leftover pumpkin lentil bolognese, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of vegetable stock to loosen the sauce if it thickens.

  5. What are some good side dishes to pair with pumpkin lentil bolognese?

    Pumpkin lentil bolognese pairs well with a simple green salad, garlic bread, or roasted vegetables. You can also serve it with a sprinkle of nutritional yeast or vegan parmesan for added flavor.

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Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...

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