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Linsenbolognese

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 person
Course: main course
Ingredients Method

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

Method
 

  1. Boil spaghetti with water for about 10 minutes until firm to the bite.
  2. Then drain.
  3. Chop the vegetables.
  4. Put in a pot with tomato paste and the tomato sauce.
  5. Top up with water as needed.
  6. Wash the lentils and add them to the vegetables as well.
  7. Simmer the whole thing, lightly covered, for about 20 minutes.
  8. Finally, season with salt, pepper, chili powder and herbs.
  9. Arrange the spaghetti on a plate, top with the lentil bolognese and sprinkle with yeast flakes.