Vegan spaghetti bolognese

I decided to make a meatless bolognese sauce. I stopped eating meat about a half year ago and it seemed like a good challenge. The result is delicious and the preparation super easy!

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For 4-6 people; Very easy; 40 minutes (with cooking time)

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3 tablespoons of olive oil
2 onions; peeled and chopped
2 carrots; peeled and chopped to small cubes
250 g orange lentils
2 vegetable stock cubes
3 bay leaves
1 teaspoon of salt
5 dl tomato puree
7 dl water
5 garlic cloves; peeled and minced
Handful of parsley; chopped

Extra: 500 g of pasta and grated cheese

1. Heat the olive oil in a pan and add onion and carrot. Cook on a medium temperature for about 8 minutes. Add the red lentils and cook for 2 minutes more.
2. Add vegetable stock cubes, bay leaves, salt and part of tomato puree and water. Mix well and cook for 25-30 minutes. While cooking add gradually the rest of tomato puree and water.
3. When the lentils are cooked set the pan aside and add garlic and parsley. Taste – if it is not salty enough add some more salt.
4. Pour the sauce over the pasta and add some grated cheese.

Wise-ass corner

Chilli fits well also if you like spicy life.