Vegan Spaghetti Bolognese with Lentils

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.

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.

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.