lentil bolognese
lentil bolognese
Lentil Marinara Spaghetti + The Plant-Based Cookbook turns 3!
Dear Foodies,
I’m blowing out the candles for my first book baby’s birthday this month! The Plant-Based Cookbook is turning 3 and I’m so proud!
The making of this cookbook was a multi-year dream project of mine. I didn’t know if anyone would publish it. I didn’t know if anyone would buy it. I didn’t know what I was doing, to be honest. But despite any knowing, I felt driven, called to get this cookbook written and out into the world.
Three years after its pub date, The Plant-Based Cookbook is still a best seller!
The book has a life of its own now, separate from me and Rise Shine Cook. It’s traveled worldwide and I’ve seen its influence both within the plant-based arena and beyond. The recipes have been shared and reshared and it’s wild to think that it’s reached so many people.
The best part? All of you. I read all your emails and messages and cherish your stories – stories of how this cookbook has changed your kitchens, health, and lives.
The entire journey has been a gift. From the bottom of my plant-based heart, thank you!
Now…
Who Wants Pasta? Everyone!
To celebrate the big day I’m sharing some of your favorite recipes from The Plant-Based Cookbook. I’m starting with this Red Lentil Marinara (page 195) because it’s always a hit with vegans and omnivores alike and it’s a wonderful option when you’re having people over for dinner.
It’s a recipe makeover inspired by my family. I was serving at a large family gathering (a family reunion of sorts) and needed an easy and crowd-pleasing meal, all while staying true to my dietary principles. I decided on a spaghetti remake and it was a hit! That’s when I knew it was a keeper!
Forward this recipe!
Since this recipe is easy and familiar, it’s a great one to forward to family members and friends who like having you for dinner … but also have no clue what to cook for you!
This recipe also requires no fancy equipment and has an instructional video, making it ideal for plant-based beginners and those who don’t often cook veg-forward meals.
RECIPE VIDEO
Red Lentil Marinara Spaghetti
This is a recipe you can easily put into your weeknight rotation. Red lentils (or masoor) cook quickly and work to thicken and give texture to this marinara. You can serve this pasta topped with any Parmesan for extra yum!
Makes 4–6 servings
Equipment Needed: Large sauté pan
INGREDIENTS
1 cup finely diced onion
1 cup finely diced carrots
6 cloves garlic, minced
4 ounces (113 g) thinly sliced button or cremini mushrooms
1 teaspoon dried basil
¾ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (more if you like it spicy)
1 (14 ounce/400 g) can tomato sauce
1 (14.5 ounce/411 g) can Italian style or regular diced tomatoes
2 tablespoons (30 ml) tomato paste
2½ cups (590 ml) low-sodium vegetable broth or water
1 cup (190 g) split red lentils, rinsed
1 tablespoon (15 ml) balsamic vinegar
2 teaspoons (10 g) coconut sugar (optional)
¼ to ½ teaspoon salt, or to taste
2 cups (50 g) baby spinach or 1 cup shredded kale, optional
12 to 16 ounces (340-453 g) brown rice or quinoa spaghetti (or whole wheat or spelt if gluten isn’t an issue)
Parmesan of choice (I use the almond parmesan from The Plant-Based Cookbook)
HOW-TO
In a large sauté pan, sauté the onion and carrot with ¼ cup (60 ml) water for 7 to 10 minutes or until the onions are translucent. Add water as needed to prevent burning.
Now add the garlic, mushrooms, and all the spices. Stir and continue to cook over medium heat for another 5 minutes. Again, add water as needed.
Add the tomato sauce, diced tomatoes, tomato paste, vegetable broth, and red lentils and stir. Put the cover on the pan and bring to a simmer. Simmer for 10 minutes.
After 10 minutes, stir the marinara and now partially remove the cover and continue to simmer for another 10 to 12 minutes, stirring a couple of times throughout.
Meanwhile bring a large pot of water to a boil and cook the pasta according to directions for an al dente texture. I like a really “sauc-y” pasta so I make 12 ounces of pasta.
Most of the liquid in the marinara should be absorbed by now. Remove the cover and add the balsamic vinegar, coconut sugar, and salt. Cook uncovered for another minute and then add the baby spinach or kale if using, it will wilt quickly. Taste and re-season with salt and pepper if needed. Cover and remove from heat.
Drain the cooked pasta. Divide among plates and top with marinara or add the pasta back to the pot and add the marinara, toss well. Divide among plates and garnish with parmesan, if using.
I’m in the UK and this is my most made recipe in Ashley’s first cookbook. I use a tin of chopped tomatoes, either a jar of passata, or another tin of chopped tomatoes wizzed up and tomato purée. I often use brown lentils, which I prefer, but I guess that’s just personal preference. Just about anyone that I serve this to loves it and I often share the recipe. Thank you Ashley, you’ve definitely transformed our kitchen and eating habits 🙏❤️
Hello, I’d love to make your recipe. As I’m from the UK, I’m a little confused about what the UK equivalent would be for the can of tomato sauce?
Also, for the other recipes in your books I’ve been using tomato purée (double concentrate) instead of tomato paste - would this also be the correct thing?
Thank you!