Boloñesa de lentejas con espaguetis (fácil y vegana)

Ingredientes

• 1 tbsp olive oil
• 4.4 oz red lentils
• 1 onion (chopped)
• 1 carrot (chopped)
• 1 small stick celery (optional)
• 4 oz mushrooms (chopped)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 9 oz strained tomatoes
• 7 oz chopped tomatoes
• 1 cup vegetable broth
• 2 tsp Italian seasoning blend
• 1 tsp raw cane sugar (or to taste)
• salt and pepper (to taste)
• 9 oz spaghetti (optional gluten-free pasta)
• vegan parmesan (or nutritional yeast flakes)
• fresh herbs (of choice)

Preparación

1. 1

   --- * Please watch the recipe video to see how easy it is! ---

2. 2

   Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.

3. 3

   Stir in the carrots, (celery if using), mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5-7 minutes.

4. 4

   Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.

5. 5

   Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper, and spices.

6. 6

   In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.

7. 7

   Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or nutritional yeast flakes and fresh herbs if you like.

8. 8

   Enjoy!