Straightforward Lentil Bolognese!🍝
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1 yellow onion, chopped
Three cloves garlic, finely chopped
2 tbsp coconut oil
2 tbsp tomato paste
2 carrots grated
1 zucchini grated
Three cups mushrooms finely chopped
1 1/2 tsp sea salt
2 cups tomato sauce
3/Four cup pink lentils
1.5 cups water, plus splashes extra if wanted
2 tbsp dietary yeast
2 tsp Italian seasoning
1/Four tsp cayenne pepper flakes, plus extra to style
1/Four tsp pepper
1 tbsp coconut sugar, or brown sugar, kind of
1 lb spaghetti noodles (450 g)
1. In a deep skillet mix onions, garlic, coconut oil, and tomato paste. Prepare dinner on medium warmth for 10 minutes, or till onions flip translucent.
2. Add carrots, zucchini and mushrooms. Sprinkle with sea salt and prepare dinner for 10 minutes, or till veg is softened.
3. Pour in tomato sauce, pink lentils, and water. Season with dietary yeast, Italian seasoning, cayenne pepper flakes, and pepper. Stir to mix. Deliver to a low simmer and prepare dinner till pink lentils are mushy and sauce is thick. About 20 minutes. (Non-compulsory so as to add splashes extra water to skinny). Style and add coconut sugar to evenly sweeten (I used 1 tbsp complete). Season generously with extra sea salt, pepper and cayenne pepper to style.
4. Prepare dinner pasta in a pot of boiling water as directed on bundle directions till al-dente (about 7 minutes). Pressure and divide pasta into bowls. High with lentil bolognese.