Vegan Vegetable Bolognese with Pasta

Ingredients

• 1 onion
• 2 Garlic cloves
• 150 g brown lentils
• 240 ml vegetable broth
• 2 stalks celery
• 3 Carrots
• 5 spring onions
• 2 Tomatoes
• 500 g whole wheat spaghetti
• Salt
• 3 sprigs marjoram
• Cayenne pepper

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Rinse the lentils under cold water.

2. 2.

   Heat the broth in a pot. Add the onions, garlic, and lentils; cover and simmer over low heat for about 20 minutes.

3. 3.

   Meanwhile, wash, trim, and slice the celery into rounds. Peel and cube the carrots. Wash, trim, and cut the spring onions into rings. Wash, trim, and roughly dice the tomatoes.

4. 4.

   Add the vegetables to the lentils and continue to simmer for another 20 minutes.

5. 5.

   In parallel, cook the spaghetti in boiling salted water according to package instructions until al dente. Rinse, shake dry, and chop the marjoram.

6. 6.

   Stir the marjoram into the sauce and season with salt and cayenne pepper. Drain the spaghetti and serve the vegan vegetable bolognese.

7. 7.