Lentil Bolognese with Spaghetti

Ingredients

For the lentil bolognese sauce:

• 1 tbsp olive oil
• 125 g red lentils
• 1 onion chopped
• 1 carrot chopped
• 1 small stick of celery (optional)
• 100 g mushrooms chopped
• 2 cloves of garlic chopped
• 1 tablespoon tomato paste
• 250 g pureed tomatoes *
• 200 g of broken tomatoes *
• 240 ml vegetable stock
• 2 tsp Italian herbs
• 1 teaspoon cane sugar (to taste)
• Salt, pepper (to taste)

Further ingredients:

• 125 g spaghetti (optional gluten-free)
• Vegan parmesan or yeast flakes
• fresh herbs of your choice

Instructions

• Heat oil in a large pan on a medium heat. Add onion and sauté for about 2 minutes.
• Add the carrots (celery) and mushrooms and fry for about 5-7 minutes.
• Add tomato paste, spices and garlic and fry for about 1-2 minutes.
• Then add the lentils, tomatoes and vegetable stock and stir. Bring to a boil, cover, reduce the heat and simmer for about 15-20 minutes, until the lentils are ready and the Bolognese sauce is thickened. If necessary, add a little more water and season if necessary.
• In the meantime cook the spaghetti (or other pasta) in salted water 'al dente'. Then drain.
• Serve the lentil bolognese with the spaghetti. Garnish as desired with vegan Parmesan cheese or yeast flakes and fresh herbs.