This is the ultimate comfort food bursting with hidden nourishment and plant-based goodness. With red lentil flour to add protein and a velvety consistency (without the mushy lentil texture), and vegetables cut so small, even the pickiest eater will gobble it up without a fuss. Just a little chopping and frying and then slow simmering in the thermomix, this is a dish that maximises flavour with minimal effort.
Weigh the dried red lentils into the thermomix jug, put the lid on (and measure cup) then set the Thermomix to 1 minute / sp. 10. Pour out the red lentil flour into a container and set aside until later.
Weigh in the olive oil, onion and garlic then put the lid on, set the Thermomix to 3 seconds / sp. 5. Scrape down the sides with a spatula and set to 10 minutes / 120°C / sp. 0.5 (no MC).
Weigh in the chopped vegetables (celery, carrot, courgette, mushrooms). Set the Thermomix to 3 seconds / sp. 5. Scrape down the sides with a spatula and set to 10 minutes / 120°C / sp. 0.5. (Remove the measuring cup after 4 minutes). Stir half way through cooking time to ensure the bottom does not burn.
Add the red lentil flour made at the start and the rest of the ingredients (except the spaghetti) and set to 40 minutes / 100°C / sp. 2.
Cook the spaghetti according to the packet instructions (usually 6-8 minutes in a large pan of boiling salted water), drain the pasta and mix in the pan with the bolognese sauce.
Feel free to add whatever vegetables you have in your kitchen, e.g. peppers, beetroot, cauliflower, aubergine.