Gather all your ingredients. I always find it easier to prepare all of my ingredients before I start cooking. That way I don't find myself running around in the kitchen looking for the next ingredient while I cook.
Boil the brown lentils for about 40 minutes in a pot. Season the water with 1/2 of the vegan bouillon powder.
Sauté the onion and the garlic until golden.
Add all of the spices and the lentils and sauté for a few minutes.
Add all the tomato products to the mix as well as the fresh cherry tomatoes. Allow simmering for about 20-30 minutes.
When the brown lentils have cooked add them to the pot along with the soy sauce. This is also a good time to adjust the taste. If you want to add any additional spices or perhaps add a little more salt. I've been trying to reduce salt in my diet so I buy, for example, reduced salt bouillon powder and reduced salt soy sauce.
Boil the spaghetti according to the direction on the pack. For this bolognese, I used Barilla gluten-free spaghetti and I have to say I will definitely be buying that one again. It tastes great and the texture is very close to real flour spaghetti.