Vegan Bolognese

with lentils

3 Servings

Vegan Bolognese

A delicious vegan alternative to the classic Bolognese sauce, which not only convinced me but also my husband so much that no other Bolognese has been made in our kitchen since.
Nutrition per serving: 515 Kcal 3.5 g Fat | 88 g Carbs | 22.3 g Protein
Category Vegan Recipes
Portions 3

You need

  • 400 g Spaghetti
  • 400 ml Crushed Tomatoes
  • 1 Cup Lentils
  • 1 Stalk Celery
  • 3 Carrots
  • 1 Garlic Clove
  • 1 Onion
  • 2 TBSP Tomato Paste
  • Salt
  • Pepper
  • Oregano
  • Basil
  • A Splash Red Wine optional

Here’s how to do it

  • Cook the pasta with a teaspoon of salt in water until al dente and at the same time cook the lentils in a smaller pot.
  • Cut the onion into small pieces and sauté in a pan, then add the celery and carrots and tomato paste.
  • As soon as the lentils are cooked, add them to the pan and fry them briefly. Optionally deglaze with a splash of red wine, then fill up with the crushed tomatoes and let simmer.
  • Add the garlic clove and then season the sauce with the spices.
  • Serve with the pasta.

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