Vegan Bolognese Spaghetti

INGREDIENTS:

• 1 mug of soaked brown lentils
• 500 g spaghetti (can be gluten-free)
• 250 g of chopped mushrooms
• 2 cans of peeled tomatoes
• 2 medium onions - chopped
• 2-3 cloves of garlic - chopped
• 2-3 chopped carrots
• 2 threads of celery chopped into small pieces
• 1 teaspoon dried rosemary
• 3 bay leaves
• 2 tablespoons olive oil
• 1 teaspoon oregano
• Salt, pepper

PREPARATION:

1.) Sauté the onion over low heat in olive oil for 8-10 minutes, then add the carrots, celery, and rosemary.

2.) Fry over medium heat for about 5 minutes, then add the garlic and fry further for 2-3 minutes in low heat.

3.) Add the brown lentils and mushrooms, pour over the canned tomatoes, and another approx. 200 ml of water.

4.) Season with bay leaf, oregano, salt, and pepper.

5.) Cover and cook it for 20-30 minutes until the lentils soften.

6.) Meanwhile, cook the pasta in salted water and serve it with the lentil Bolognese.

7.) Cooking water can be added to the sauce as a little dilution.

8.) If you want more sauce, you can add a tablespoon or two of condensed tomatoes and water, or a few sprinkles of passaged tomatoes.