Vegan Bolognese with lentils and grape juice

Ingredients for 3 servings:

• 50 g carrot(s)
• 50 g celery
• 50 g onion(s)
• 2 tbsp tomato paste
• 100 g lentils
• 100 ml grape juice
• 300 g tomatoes, peeled if necessary
• 100 ml vegetable stock
• 2 bay leaves
• 50 g yeast flakes
• rosemary
• Salt
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Chop the onions, carrots, and celery into small pieces and sauté in olive oil for about 10 minutes. Add the tomato paste and lentils. Deglaze with the tomatoes, vegetable stock, and grape juice. Add the bay leaves and season with rosemary and salt. Simmer for about 90 minutes. Finish with the nutritional yeast. If desired, you can add about 50g of mushrooms at the beginning.