Vegan spaghetti bolognese with red lentils

In a deep pan, heat the olive oil and sauté the finely chopped onion until translucent. Add the carrot, zucchini, and bell pepper (all cut into small cubes) and sauté them for a few minutes until the vegetables soften slightly. Finally, add the crushed garlic and cook for another minute.

Add the diced tomatoes, red lentils (previously rinsed), and tomato paste. If the sauce is too thick, pour in a little water. Cover with a lid and simmer on low heat for about 45-60 minutes, stirring occasionally and adding water if necessary, until the lentils and vegetables are well cooked and the sauce has reduced.

Meanwhile, cook the spaghetti in salted water according to the package instructions. When ready, drain and mix them directly with the lentil sauce. If you want to prepare the portions in advance, keep the pasta and sauce separate until serving.