Alex's vegan lentil bolognese sauce

Ingredients for 4 servings:

• 200 g lentils, red
• 200 g lentils, green
• ½ celery stick
• 1 bunch of spring onions
• 3 carrots
• ½ bell pepper(s), yellow
• ½ chili pepper(s)
• 250 g cherry tomatoes or tomatoes
• Soup powder, vegan
• pepper
• Cheese substitute (vegan Parmesan)
• 3 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with vegetables

Bring a pot of water to the boil and cook the green lentils for about 10 minutes. Add the red lentils and cook for another 10 minutes. Check that the lentils are cooked through and drain them in a sieve. Peel the onion or clean and chop the spring onions. Heat oil or vegetable margarine in a pan and sauté the onions with the garlic cloves. Finely chop the celery. Peel and chop the carrots. Add the vegetables to the pan and fry. Slice the bell peppers and add them. Add the lentils to the vegetables. Finely dice the cherry tomatoes and add them. Season with soup mix and pepper. Simmer briefly and serve with spaghetti cooked al dente. Serve garnished with vegan Parmesan cheese.