A hearty and vegan twist on the classic Bolognese, using red lentils and a medley of vegetables for a satisfying meal.
Cook the spaghetti in salted water until al dente.
Finely chop the garlic and onion, then sauté them in oil until translucent.
Add the lentils and diced carrot to the pan and sauté briefly.
Deglaze with chunky tomatoes, tomato paste, and vegetable broth.
Season well with salt, pepper, and optional chili powder, then simmer on low heat for about 15 minutes, stirring occasionally.
Once the lentils are soft, add balsamic vinegar, adjust seasoning, and serve with the spaghetti.
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