This vegan Lentil Bolognese makes a great weeknight or Sunday dinner. Switching in lentils as the protein in the bolognese makes the sauce vegan yet still hearty.
Add 1 cup of lentils to a pot with 3 cups of water. Cook until lentils are tender (about 15-20 mins). Drain lentils and discard any extra water left in the pot.
Heat oil, onion, garlic in large pan/pot for 5 minutes until onion is translucent.
Add carrots, celery, tomatoes, paprika, apple cider vinegar, vegan worcheshire sauce, salt & pepper and cook for about 10 mins.
While veggies are cooking, cook pasta to package directions.
Add lentils to suace and cook 5 more minutes or until carrots are fully tender.
Add spaghetti to bowls, top with lentil bolognese, parsley and some