Finely dice the onion, carrots and celery and sweat them slowly in the olive oil over medium heat until soft and sweet-smelling.
Add the chopped garlic and tomato paste and fry until the paste darkens a shade — this builds the sauce's depth.
Stir in the lentils, canned tomatoes, stock, soy sauce and oregano and simmer gently, half-covered, until the lentils are tender. Stir now and then and add a splash of water if it gets too thick.
Meanwhile cook the spaghetti in plenty of salted water until al dente, reserving a cup of the pasta water.
Season the bolognese with salt and pepper, loosen it with a splash of pasta water until glossy, and toss with the spaghetti.
Brown lentils, carrot and celery slow-simmered in a deep, savory tomato ragù — a vegan bolognese with proper braised flavor. Even better the next day, so it is made for meal prep..
Finely dice the onion, carrots and celery and sweat them slowly in the olive oil over medium heat until soft and sweet-smelling.
2
Add the chopped garlic and tomato paste and fry until the paste darkens a shade — this builds the sauce's depth.
3
Stir in the lentils, canned tomatoes, stock, soy sauce and oregano and simmer gently, half-covered, until the lentils are tender. Stir now and then and add a splash of water if it gets too thick.
4
Meanwhile cook the spaghetti in plenty of salted water until al dente, reserving a cup of the pasta water.
5
Season the bolognese with salt and pepper, loosen it with a splash of pasta water until glossy, and toss with the spaghetti.
