Spaghetti With Lentil Bolognese.

spaghetti with lentil bolognese multip img 0 e76bcd33
spaghetti with lentil bolognese multip img 0 e76bcd33

Spaghetti with lentil bolognese.
1 tbsp olive oil
4,4 oz red lentils (125 g)
1 onion chopped
1 carrot chopped
1 small stick celery (optional)
4 oz mushrooms (100 g) chopped
2 garlic cloves minced
1 tbsp tomato paste
250g strained tomatoes
200g chopped tomatoes
1 cup vegetable broth
2 tsp Italian spices
1 tsp raw cane sugar
salt, pepper
Further ingredients:
9 oz spaghetti (125 g) (optional gluten-free)
Vegan parmesan or nutritional yeast flakes

Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.
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.
Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.
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.
In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.
Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or yeast flakes and fresh herbs if you like.
#veganbolognese #veganlentils #veganspaghettibolognese #vegandinner #plantbased #healthymeals #cheapmeals #biancazapatka

%d bloggers like this: