Vegan Lentil Bolognese with Vegetables and Herbs
Ingredients
- 2 onions, diced
- 3 medium-sized carrots, diced
- 2 pointed peppers, diced
- 150g corn
- 1 clove of garlic, chopped
- 150g red lentils
- 2 tbsp tomato paste
- 500 ml vegetable broth
- 200 g chopped tomatoes
- Dried herbs: basil, coriander, parsley, thyme
- Spices: salt, pepper and some chilli
- Spaghetti, cooked
Preparation
Put the olive oil in a large pan and heat. Sauté the onions and garlic briefly.
Add the red lentils to the carrots, peppers, corn. Sauté briefly.
Deglaze with chopped tomatoes and then the vegetable stock. Simmer for about 10 minutes until the lentils are done. Then season to taste with the dried herbs and spices.
