Vegetarian Bolognese

Not so easy to find a good alternative to Bolognese sauce! Here is a house, simple and economical to make. Don’t hesitate to prepare large quantities and freeze the excess. You can use it in all kinds of lasagna, moussaka, gratins and other vegetarian minces.

Ingredients: (4 people)

• 125 grams of green lentils
• 1 onion 1 clove of garlic
• 2 carrots
• 250g button mushroom
• 1 stalk of celery olive oil (2 tablespoons)
• 1 tbsp of Provence herbs
• 400 ml tomato basil sauce
• 400 g pasta of your choice
• Optional: grated or vegan parmesan

Preparation

Soak the lentils overnight or at least 1 hour before cooking them for 25 minutes in 300 ml of salted water. Peel and chop the onion. peel, degerm and chop the garlic. Peel the carrots and mushrooms. Cut the celery, carrots and mushrooms into small cubes. Heat the oil in a Dutch oven and brown the onion mince > Add the rest of the vegetables and the herbs de provence. Cover and simmer for 25 min. Add the drained lentils and tomato sauce. Taste and add salt if necessary. Divide the preparation in two and mix one of the two parts, then mix everything. Cook the pasta al dente, then add the sauce and parmesan (vegan/grated)