Vegan Red Lentil Bolognese Without Tofu
An aromatic, delicious vegan bolognese that's ready in a flash!
Recipe Equipment
Ingredients
- 1 carrot
- 5.3 oz. zucchini 150 g
- 5.3 oz. mushrooms 150 g
- 5.3 oz. celery root 150 g
- 1 onion
- 1 handful parsley and basil optional
- 6.8 fl. oz. water 200 ml
- 1/4 cup red lentils 50 g
- 10.6 oz. strained tomatoes 300 g
- 2 tbsp. tomato paste
- 1 clove of garlic
- 1 tbsp. pine nuts
- 1 tsp. canola oil
Spices
- rosemary
- paprika
- chili powder
- salt
- pepper
Instructions
- Peel the onion and garlic clove and cut into small cubes.
- Wash the vegetables under water and cut into coarse pieces. Either chop them with the help of a food processor or chop them into small pieces yourself with a knife.
- First, sauté the onion and garlic pieces in a saucepan in a little oil. Then add the finely chopped vegetables. If you like you can also add a handful of herbs. I washed some parsley and basil and added it. Sauté everything briefly.
- Rinse the red lentils under water and add them to the pot as well. Add the strained tomatoes, 6.8 fl. oz. (200 ml) of water and 2 tablespoons of tomato paste.
- Now let everything simmer for about 15–20 min (until the lentils have absorbed the liquid well). Stir regularly.
- While the Bolognese is simmering, you can cook the spaghetti in salted water and roast the pine nuts in a pan.
- Now season the Bolognese well. Drain the spaghetti and serve on a plate with the Bolognese. Top with the roasted pine nuts. Done!