Ingredients for Vegan Lentil Bolognese Sauce with Spaghetti
- 250 g rice spaghetti
- 200 g brown lentils, cooked
- 2 carrots, finely diced
- 1 onion, finely chopped
- 1 clove of garlic
- 1 celeriac, finely diced
- 400 ml strained tomatoes
- 20 ml soy sauce
- 1 tsp dried thyme
- herbs, freshly chopped
- some coconut milk
- coconut oil
Preparation of the Vegan Lentil Bolognese Sauce with Spaghetti
Step 1
First, chop the onion. Cut the carrots and celeriac into small cubes.
Step 2
Sauté the onions with some coconut oil, add the garlic, the carrots and the celeriac and steam everything together for about 5 minutes.
Step 3
After that, add the soy sauce, strained tomatoes and thyme and let this simmer with the lid closed for another 10 minutes on medium heat.
Step 4
While the sauce is simmering, cook the rice spaghetti according to the package instructions.
Step 5
As a second-to-last step, add the cooked lentils and some coconut milk.
Step 6
Finally, add the freshly chopped herbs, such as basil or parsley – done.
Tip:
You can also combine this vegan lentil bolognese very well with brown rice. It is wonderfully suitable for freezing. So you can cook portions in advance and have conjured up a delicious and healthy dish in a few minutes.