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Cook the spaghetti according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and garlic to the skillet and sauté for about 2-3 minutes until they start to soften.
Add the chopped carrot and celery to the skillet and cook for another 3-4 minutes.
Add the chopped mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, black pepper, and red pepper flakes (if using). Mix well.
Reduce the heat to low and let the sauce simmer for about 15-20 minutes to allow the flavors to meld together.
Stir in the cooked lentils and simmer for another 5 minutes to heat them through.
Taste the sauce and adjust the seasonings if needed.
Serve the vegan bolognese sauce over the cooked spaghetti. Garnish with chopped fresh parsley.
Enjoy
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