Vegan Spaghetti Bolognese with Lentils

Name: Vegan Spaghetti Bolognese with Lentils
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 1 yellow onion; 40 g carrots; 50 g zucchini; 25 g red bell pepper; 50 g red lentils; 125 g tomato paste; 3 tomatoes; 2 garlic cloves; 2 tbsp extra virgin olive oil; 1 tsp table salt; 1/2 tsp ground black pepper; 1 handful fresh basil; 400 g spaghetti; 50 g vegan cheese block; 2 tbsp nutritional yeast flakes

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

1 yellow onion
40 g carrots
50 g zucchini
25 g red bell pepper
50 g red lentils
125 g tomato paste
3 tomatoes
2 garlic cloves
2 tbsp extra virgin olive oil
1 tsp table salt
1/2 tsp ground black pepper
1 handful fresh basil
400 g spaghetti
50 g vegan cheese block
2 tbsp nutritional yeast flakes

Preparation

1
Heat the olive oil in a deep pan and sauté the finely chopped onion until translucent. Add the finely diced carrots, zucchini, and red bell pepper and briefly fry the vegetables until slightly softened. Then add the garlic and sauté for another minute.
2
Add the diced tomatoes, washed red lentils, and tomato paste to the pan. Add a little water if needed. Cover the pan and let the sauce simmer over low heat for about an hour (add more water if needed) until the lentils and vegetables are soft.
3
Meanwhile, cook the spaghetti in salted water according to package directions until al dente. Mix the cooked pasta with the sauce. If you want to prepare portions in advance, it is recommended to mix the pasta and sauce just before serving.
4
Season the Bolognese with salt and pepper and garnish the dish with fresh basil. Sprinkle with grated vegan cheese or nutritional yeast flakes as desired and serve.

Knuspr-Küche

Ein Schuss Rotwein oder ein Teelöffel Balsamico-Essig in der Sauce verleiht der Bolognese eine noch intensivere, mediterrane Note. Servieren Sie das Gericht mit einem frischen Rucola-Salat.