Vegan Lentil Bolognese with Spaghetti

Ingredients

• 1 cup Green Lentils
• about 450 g Spaghetti
• about 790 g Diced Tomatoes
• 2 tbsp Tomato Paste
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 3 cloves Garlic
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegan Parmesan Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Green Lentils thoroughly under cold running water until the water runs clear, then set aside. Peel and finely dice the 1 medium Onion, 1 medium Carrot, and 1 stalk Celery. Peel and mince the 3 cloves Garlic.
2. 2Heat the 2 tablespoons of Olive Oil in a large pot (e.g., a 6-quart pot) over medium heat (148.9°C / 150°C). Add the diced 1 medium Onion, diced 1 medium Carrot, and diced 1 stalk Celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
3. 3Add the minced 3 cloves Garlic to the pot and cook for 1 minute more, until it smells fragrant. Stir in the 2 tablespoons of Tomato Paste, 1 teaspoon of Dried Oregano, and 1 teaspoon of Dried Basil. Cook, stirring constantly, for 1 minute.
4. 4Pour in the about 790 g Diced Tomatoes, the rinsed 1 cup of Green Lentils, and the 1 cup of Vegetable Broth, stirring everything together. Bring the mixture to a gentle simmer, then reduce the heat to low (93.33°C / 95°C), cover the pot, and cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender.
5. 5While the lentil mixture cooks, cook the about 450 g Spaghetti until tender. Drain the cooked about 450 g Spaghetti well.
6. 6Stir the 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper into the lentil bolognese. Serve the lentil bolognese over the cooked about 450 g Spaghetti. Sprinkle each serving with 2 tablespoons of Vegan Parmesan Cheese.

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