Vegan Red Lentil Bolognese with Spaghetti
Ingredients
- Spaghetti (around 400g)
- 1 medium zucchini, diced
- 3 carrots, grated
- 1 large red onion, diced
- 3 cloves of garlic, minced
- Chickpeas (around 1 can: 240g)
- 250ml red lentils (whole i.e not the sliced ones)
- 1 vegetable stock
- 200-300ml water
- 500ml crushed tomatoes
- 1tbsp tomato paste
- 1 tbsp brown sugar
- 2tbsp soya
- Salt, pepper, basil
- Cocktail tomatoes
- Oil
Preparation
Begin by frying the onion and garlic in some oil until browned.
Then add the diced zucchini and grated carrot as well as a little more oil. Fry for a few minutes before adding the chickpeas along with the vegetable stock, red lentils, water, soya sauce, tomato paste, crushed tomatoes.
Let simmer for 5-10 minutes before adding the salt, pepper, brown sugar, basil and some cocktail tomatoes.
Simmer for another 10 minutes to let the red lentils soften. I like the red lentil bolognese with some texture so I don't cook the lentils until mushy and choose whole red lentils which still keep their texture.
Boil the spaghetti in salty water.
Taste test the bolognese and adjust seasoning. Once the lentils are soft but not mushy, remove from heat.
Combine with the spaghetti and top with some grated vegan cheese.
Eat and enjoy!
Optional: add some vegan mince for texture and taste.
