Lentil Bolognese
Vegan lentil bolognese with red lentils and whole spelt spagetti. As a topping yeast flakes. This gives it the cheesy taste. Herbs round off the dish perfectly.
Ingredients
- 2 cups of red lentils, approx. 250 g
- 2-3 cups of water
- 1 onion
- 1 slice of celery
- 2 stalks of celery
- 3 big carrots
- 1 bell bell pepper red
- 3-4 spring onions
- 1 garlic clove
- 2-3 tsp tomato paste
- 1 can of tomato sauce with chunky tomatoes
- 2 tsp basil dried
- 2 tsp basil fresh
- 1 tsp oregano dried
- 1 tsp oregano fresh
- salt to taste
- pepper to taste
- chili powder to taste
- 1-2 tbsp yeast powder as topping
- 300 g spelt wholemeal spagetti
- water for cooking the spaghetti
Instructions
- Boil spaghetti with water for about 10 minutes until firm to the bite.
- Then drain.
- Chop the vegetables.
- Put in a pot with tomato paste and the tomato sauce.
- Top up with water as needed.
- Wash the lentils and add them to the vegetables as well.
- Simmer the whole thing, lightly covered, for about 20 minutes.
- Finally, season with salt, pepper, chili powder and herbs.
- Arrange the spaghetti on a plate, top with the lentil bolognese and sprinkle with yeast flakes.