1 Tbsp olive oil
½ cup uncooked red lentils
1 large cooking onion
1 large carrot
½ cup of white mushrooms
2 medium garlic cloves
2 Tbsp tomato paste
2 cans of diced tomatoes (700ml)
2 cups vegetable broth
2 tsp dried oregano
2 tsp dried basil
1 tsp white sugar
Salt to taste
Pepper to taste
Pasta, gluten-free optional (300g)
Red Pepper flakes
Vegan Parm or nutritional yeast
Chop onion, garlic, carrots and mushrooms.Heat oil in a large pot or skillet on the stove over medium heat and sauté onions for about 2 minutes until translucent.
Add carrots and mushrooms then stir in some salt and pepper. Sauté until mushrooms have cooked down and turn light brown.
Add tomato paste, garlic and spices to pan and roast for a minute or two.
Add lentils, tomatoes, vegetable broth and stir to combine. Add 1 tsp of sugar and stir to combine. Bring to a boil, then cover, reduce to low and simmer for 10 - 15 minutes, until lentils are cooked and the Bolognese sauce has begun to thicken.
In the meantime, start boiling water for pasta in a separate pot. Cook the pasta until al dente, then drain.
Adjust consistency by adding more water or more tomato paste if needed. Taste and adjust salt, pepper and spices.
Serve the lentil Bolognese sauce over the pasta and garnish however you like. Enjoy!