Low Sodium Vegan Spaghetti Bolognese

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the sauce

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
8 oz cremini mushrooms, finely chopped
2 tbsp tomato paste
1 cup dry red wine (vegan-certified)
1 can (28 oz) crushed tomatoes
1 cup green or brown lentils, rinsed
1 ½ cups vegetable broth
1 tsp dried oregano
½ tsp dried thyme
1 bay leaf
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For serving

12 oz dry spaghetti
2 tbsp fresh parsley, chopped (optional)
vegan parmesan, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 6–8 minutes.

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