Vegetarian Spaghetti Bolognese With Lentils

Start by preparing your ingredients: finely chop the celery, carrot, and brown onion. Set these prepared ingredients aside.

Prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water, stirring until dissolved. Measure out 100ml of stock per person and set aside.

In a large pot, heat the olive oil (1 tablespoon per person) over medium heat. Add the chopped celery, carrot, and onion to the pot. Sauté until they start to soften, about 5 minutes.

Rinse the lentils under cold water until the water runs clear. Then, add the lentils to the pot with the sautéed vegetables.

Add the chopped tomatoes, prepared vegetable stock, ground cinnamon, and dried oregano to the pot. Stir to combine all the ingredients well.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened.

While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the spaghetti and set aside.

Once the sauce has thickened and the lentils are cooked through, season with salt and pepper to taste. Remove from heat.

Serve the lentil bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese.