Buy all ingredients right below the recipe
INGREDIENTS
- 1 onion
- 40 g carrots, finely chopped
- 50 g zucchini, finely chopped
- 25 g red bell pepper, finely chopped
- 50 g red lentils (rinsed)
- 125 g tomato paste
- 3 fresh tomatoes, chopped
- 2 cloves garlic, finely chopped
- a few teaspoons olive oil for sautéing
- salt to taste
- pepper to taste
- fresh basil (chopped) for garnish
- spaghetti as needed
- vegan cheese for sprinkling (optional)
- nutritional yeast for sprinkling (optional)
INSTRUCTIONS
- 1Heat olive oil in a deep pan and sauté the chopped onion until translucent. Add carrots, zucchini, and red bell pepper and sauté briefly until the vegetables soften. Then add garlic and sauté for another minute. Add chopped tomatoes, rinsed lentils, and tomato paste. If needed, add a little water. Cover and cook over low heat for about an hour (add water as needed) until the lentils and vegetables are tender.
- 2Meanwhile, cook the spaghetti in salted water according to package directions. Mix the cooked pasta with the sauce. If you want to prepare portions in advance, it's better to mix the pasta and sauce just before serving.
- 3Season with salt and pepper and garnish with fresh basil. Optionally, serve with vegan cheese or nutritional yeast.