Vegetarian Spaghetti Bolognese

1) First cook the sauce: drain the cooked lentils and save the liquid. 2) Sauté the onion with the oil in a medium saucepan for 5 min. and let it brown a tiny bit, then add the garlic and carrots. 3) Put the lid on and cook at low temperature for 15 min until the vegetables are soft.

4) Mix in the paradeis pulp, parsley, lentils, salt, pepper and a tiny bit of lentil liquid so that you get a thick consistency.

5) About 10 min before the lentil sauce is ready, make the spaghetti al dente.

6) Drain well, then add the spaghetti one more time to the still warm saucepan with the butter and black pepper to taste.

7) Make sure the pasta and sauce are really hot, then shape the spaghetti into a large preheated serving bowl and pour the sauce over it.

8) If desired, add grated cheese separately.

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