Step 1

Heat oil in a skillet (or pan) over medium heat. Add the onion and sauté until translucent, about 2 minutes.

Step 2

Stir in the carrots, (celery if using), mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5-7 minutes.

Step 3

Add tomato paste, spices and garlic. Roast for about 1-2 minutes longer.

Step 4

Then add lentils, tomatoes and vegetable broth and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for about 15-20 minutes, until lentils are done and the bolognese sauce is thickened. Adjust consistency by adding more water if needed. Taste and adjust salt, pepper, and spices.

Step 5

In the meantime, cook the spaghetti (or other pasta) in salted water until al dente, then drain.

Step 6

Serve the lentil bolognese sauce over the spaghetti. Garnish with vegan parmesan cheese or yeast flakes and fresh herbs if you like.

Step 7

Enjoy!