- Carrot 1
- Celery Stick 1
- Chopped tomatoes 7 oz
- Garlic cloves 2
- Italian spices 2 tsp
- Mushroom 4 oz
- Olive Oil 1tbsp
- Onion 1
- Pomi strained tomatoes 9 oz
- Raw cane sugar 1 tsp
- Red lentils 4,4 oz
- Spaghetti 9 oz
- Tomato paste 1 tbsp
- Vegan parmesan
- Vegetable broth 1 cup
You can make this cozy vegan lentil bolognese on days when you need a delicious, satisfying and healthy lunch or dinner. It’s a perfect meal when you don’t have much time or when you want to cook for your family or friends.
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Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.
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Stir in the carrots, (celery if using), mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5-7 minutes.
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Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.
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Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper, and spices.
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In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.
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Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or yeast flakes and fresh herbs if you like.
Recipe by Bianca of biancazapatka.com