Red Lentil Bolognese with Spaghetti
Ingredients
- 150ml split red lentils
- 2 carrots, grated
- 3 garlic cloves, minced
- 1 small onion, diced
- Handful of cocktail tomatoes
- 1 can chickpeas (c.a 220g)
- 2 packages crushed tomatoes (2x 400ml)
- 2 tbsp tomato paste
- 1/2 tbsp sugar
- 1 tbsp vegetable fond (or 1 stock cube)
- 1 tbsp soya sauce
- 1-2 tsp thyme
- Salt & black pepper
- C.a 500-600ml water
- 2 tbsp oil
- Spaghetti/pasta: 3-4 servings
Preparation
In a large pot, add the oil along with the garlic and onion. Fry until golden brown.
Grate the carrots and add to the frying pan along with the chickpeas. Fry for 2-3 minutes.
Add the crushed tomatoes, tomato paste, sugar, fond, soya sauce, cocktail tomatoes, lentils, water, thyme, salt, and pepper. Mix well.
Let the mixture simmer on medium heat for 20-24 minutes, stirring occasionally.
Boil the spaghetti according to the instructions.
Taste the bolognese and adjust seasoning according to preference.
Once the spaghetti is cooked and the lentil bolognese is soft (but not mushy), combine the two.
Serve the dish with vegan parmesan or get creative by adding tahini and avocado.