Easy Vegan Lentil Bolognese
Ingredients
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp coconut oil
- 2 tbsp tomato paste
- 2 carrots grated
- 1 zucchini grated
- 3 cups mushrooms finely chopped
- 1 1/2 tsp sea salt
- 2 cups tomato sauce
- 3/4 cup red lentils
- 1.5 cups water, plus splashes more if needed
- 2 tbsp nutritional yeast
- 2 tsp Italian seasoning
- 1/4 tsp cayenne pepper flakes, plus more to taste
- 1/4 tsp pepper
- 1 tbsp coconut sugar, or brown sugar, more or less
- 1 lb spaghetti noodles (450 g)
Preparation
In a deep skillet combine onions, garlic, coconut oil, and tomato paste. Cook on medium heat for 10 minutes, or until onions turn translucent.
Add carrots, zucchini and mushrooms. Sprinkle with sea salt and cook for 10 minutes, or until veg is softened.
Pour in tomato sauce, red lentils, and water. Season with nutritional yeast, Italian seasoning, cayenne pepper flakes, and pepper. Stir to combine. Bring to a low simmer and cook until red lentils are soft and sauce is thick, about 20 minutes. Optionally, add splashes more water to thin. Taste and add coconut sugar to lightly sweeten. Season generously with more sea salt, pepper and cayenne pepper to taste.
Cook pasta in a pot of boiling water as directed on package instructions until al-dente, about 7 minutes. Strain and divide pasta into bowls. Top with lentil bolognese.
