Vegetarian Spaghetti Bolognese

First prepare the sauce. Drain the cooked lentils, reserving the liquid.

Peel and chop the onion, sauté in hot oil in a saucepan until translucent and brown a little.

Peel and press garlic, dice carrots and add both to onions.

Add tomato paste, parsley, lentils, salt, pepper and some of the lentil water to the pot and simmer for about 15 minutes until the sauce has reached a thick consistency and the vegetables are cooked.

Just before the lentil sauce is ready, cook the spaghetti al dente. Drain the pasta water and mix the pasta with the sauce in the still hot saucepan.

Serve the spaghetti with the sugo hot, sprinkled with grated cheese.

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