This vegan spaghetti bolognese is hearty, packed with protein and has a lovely texture. It features green lentils, grated zucchini and carrot, simmered in a silky tomato sauce.
½Cdried green lentils - pre-soaked for at least 4 hours
500gspaghetti
1tbspolive oil
½brown onion - diced small
Pinchsalt
2clovesgarlic - crushed
2tbsptomato paste
1can diced tomatoes
2tspmixed/italian herbs
1tsppaprika
1Czucchini - grated finely
1Ccarrot - grated finely
1tbspsoy sauce or tamari
1tspbrown sugar
Salt and pepper to taste
Instructions
Bring a large pot of water to the boil, place in spaghetti and cook until al dente (8-10 minutes). Drain and rinse the pasta in warm water and set aside. Meanwhile, prepare your other ingredients.
In the same pot, heat olive oil, then saute onion with a pinch of salt over medium heat until soft, about 4 minutes. Add in garlic and cook for a further minute.
Stir through tomato paste, diced tomatoes, herbs, paprika, lentils and 1 cup of water. Cover and simmer for 10 minutes.
Stir through the zucchini and carrot (including any juices), soy sauce and brown sugar and continue to simmer uncovered for a further 10 minutes. Check seasoning and adjust salt and pepper as needed.
Divide the spaghetti between the serving bowls and top each with bolognese.