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🍝 Spaghetti with Vegan Lentil Bolognese

586 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 2 pc.
• carrots 2 pc.
• celery stalks 300 g
• mushrooms, white 200 g
• thyme, fresh 10 g
• oil 4 tbsp
• lentils, brown 150 g
• tomato paste 2 tbsp
• sugar 1 tsp
• red wine, dry 150 ml
• tomatoes, chopped 600 g
• bay leaves, dried 1 pc.
• salt pinch
• pepper, black ground pinch
• spaghetti 500 g
• basil, fresh 30 g

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Peel the carrots and cut off the ends. Dice the carrots into small pieces.
4. 4. Wash the celery stalks and remove the ends. Dice the celery into small pieces.
5. 5. Wipe the mushrooms with a kitchen towel if necessary. Dice the mushrooms.
6. 6. Wash the thyme and shake it dry. Pluck the leaves from the stems.
7. 7. Heat oil in a pot over medium heat.
8. 8. Sauté the prepared vegetables for about 5 to 6 minutes.
9. 9. Add the lentils and cook them for about 4 minutes.
10. 10. Stir in the tomato paste and sugar. Roast the mixture for about 2 minutes.
11. 11. Deglaze the pot with red wine.
12. 12. Add the tomatoes.
13. 13. Add the thyme and a bay leaf to the sauce.
14. 14. Bring the bolognese to a boil.
15. 15. Season the sauce with salt and pepper.
16. 16. Let the bolognese simmer on low heat for about 40 minutes.
17. 17. Fill a large pot with about 5 liters of water and add salt.
18. 18. Bring the salted water to a boil about 20 minutes before the end of the cooking time.
19. 19. Add the spaghetti to the boiling water.
20. 20. Cook the spaghetti for about 8 minutes until al dente (firm to the bite).
21. 21. Wash the basil and shake it dry.
22. 22. Pluck the basil leaves from the stems.
23. 23. Finely chop the basil.
24. 24. Drain the spaghetti in a colander.
25. 25. Reserve about 100 milliliters of the cooking water.
26. 26. Add the reserved cooking water to the sauce.
27. 27. Remove the bay leaf from the bolognese.
28. 28. Taste the sauce again and adjust with salt and pepper.
29. 29. Stir two-thirds of the chopped basil into the sauce.
30. 30. Serve the spaghetti with the lentil bolognese on plates.
31. 31. Sprinkle the dish with the remaining fresh basil.
32. 32. Serve the meal and enjoy!

Nutrition per serving

• kcal: 586
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 87 g