Spaghetti with bolognese lentil sauce

Preparation

1. Peel the carrots and cut them into pieces. Finely chop the carrots, onions, garlic, celery and parsley stems in the chopper of the hand blender or food processor.
2. Heat the oil in a sauté pan, add the finely chopped vegetables, and fry for 5 minutes without browning. Add salt and pepper. Stir in the tomato paste and fry briefly. Add the lentils, Italian herbs, miso, peeled tomatoes, bay leaves, finely chopped parsley, and olives; break the tomatoes into pieces with a spatula. Add 200 ml of water. Season to taste with salt and pepper. Bring the sauce to a boil and place a lid on the pan. Reduce the heat and simmer for approximately 20 minutes until tender. Season with balsamic vinegar if desired and remove the bay leaves.
3. Meanwhile, cook the GoGastro corn & rice spaghetti according to the instructions on the packaging until al dente. Drain the cooking water.
4. Divide the spaghetti among 4 deep plates and spoon the bolognese lentil sauce alongside. Optionally sprinkle with nutritional yeast flakes and garnish with basil leaves.

SWITCH SOMETHING

Delicious with fried beef sausage. Or grate a generous amount of Parmesan cheese over it.

Cooking like a pro
Make the sauce the day before so the flavors can infuse properly. Add half a teaspoon of smoked paprika for a savory accent.

Serve with fried eryngii (king oyster mushrooms).