Vegan Spaghetti Bolognese with Lentils
ekilu Team
ingredients
10
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
onion
1/2 unit
Pantry ingredients
canned lentil
1 small jar
tomato puree
1 small can
oregano
1 tbsp
cumin powder
1 tbsp
olive oil
1 tbsp
salt
1 pinch
black pepper
1 pinch
spaghetti
7 oz
garlic
2 cloves
Instructions
1
Cook spaghetti in a pan with plenty of lightly salted water.
2
In the meantime, peel and chop the garlic and onion and add to a skillet with oil over medium heat. When the ingredients have colored, add the lentils (washed and drained) to the skillet and fry everything for 1–2 minutes, stirring often.
3
Next, use a blender or food processor to blend the garlic, onion and the lentils into a smooth paste. Season with the salt, pepper, oregano, and cumin. Mix well.
4
Add the paste to a skillet with oil over medium heat. Use a spoon to spread the paste out a little since it tends to form lumps. When lightly fried, add the canned tomato (you may need to add a little sugar to counter the acidity) and cook a little longer while continuing to stir.
5
When the pasta is ready, remove from the heat and drain. Then, mix with the sauce. It is really delicious if you add the spaghetti directly to the sauce in the skillet and stir it around a few times before serving.
Tips & Tricks
Try adding chopped mushrooms, carrots, leek, or any other vegetable to the skillet as you cook the onion and garlic in the second step. It will add more substance and originality to the dish.
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