Ingredients for 4 portions
80 g black lentils (or mountain lentils)
120 g mushrooms (brown)
200 g tomatoes (chopped or strained)
1 large onion
2 garlic cloves
1 tbsp tomato paste
1 tsp Italian seasoning (dried)
200 ml vegetable stock
4 tbsp olive oil
500 g spaghetti
For the vegan lentil bolognese sauce, first finely chop the garlic cloves and onion. Wash the mushrooms thoroughly and dice as small as possible.
Afterward, combine everything in a pot and sauté lightly in olive oil. Add tomato paste and sauté briefly as well.
Now stir in the black or mountain lentils and add the tomatoes and vegetable stock.
Bring the bolognese to a simmer and simmer for about an hour, until the lentils are al dente. Add more stock if the lentils soak up too much liquid and the sauce becomes too thick. Season to taste with the Italian seasoning.
Cook the spaghetti according to the instructions on the package and drain. Now the only thing left to do is serve the noodles together with the vegan lentil bolognese and enjoy.