Vegan lentil bolognese pasta with bolognaise

Cut the onion, carrot and celery into very small pieces and add to the pot with EVOO and a little salt, pepper and oregano. (Tip: if you have a food processor, grind the carrot into very small pieces with it, the texture is better).

When the vegetables are browned, add the crushed tomato and leave it for 5 minutes. We can also add 75 ml of white wine and let it evaporate.

Grind the lentils with a hand blender or a food processor and add them to the mixture. Add a pinch of salt, pepper and nutmeg.

We boil the pasta that we prefer (it is delicious with spaghetti, it goes to taste), drain it and serve it on a plate. On top of the pasta we put our bolognese and enjoy!