Lentil Mushrooom Bolognese Recipe
This hearty bolognese recipe is a vegetarian twist on the classic bolognese with veggies, lentils, tomato sauce, wine and herbs. It's rich, satisfying and loaded with flavour! Simply toss with your favourite pasta!
Servings: 4
Calories: 251.09kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery rib, finely diced
- 4 garlic, smashed or finely minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 1½ tbsp tomato paste
- 1/4 cup red wine
- 1½ cups vegetable broth
- 14 oz can organic whole tomatoes
- 3/4 cups lentils, green
- red chili flakes
- fresh basil, diced
Instructions
- Heat olive oil in a large skillet/pan or cast iron Dutch oven over medium-high heat. Add onions, celery, carrots and sauté for about 3-4 minutes. Add garlic and cook for another minute.
- Stir in the tomato paste, oregano and thyme. Pour wine into the skillet and deglaze, scraping the bottom of the skillet/pan. Cook for about 1-2 minutes until the alcohol has burned off.
- Break down whole tomatoes using your hands or a masher, stir into the skillet. Add lentils, salt, pepper and red chili flakes. Cook for 30 minutes until the lentils are tender and cooked.
- While the sauce is cooking, bring a medium-large pot of water to a boil, add salt and pasta. Cook until pasta is al dente. Reserve 1/4 cup of the pasta water. Drain and set aside. After 25 minutes of cooking time, add the reserved pasta water and simmer for 5 minutes. Toss the pasta into the sauce and coat well.
- Garnish with fresh basil. Serve with pasta and enjoy!
Nutrition
Calories: 251.09kcal | Carbohydrates: 33.64g | Protein: 11.02g | Fat: 7.65g | Saturated Fat: 1.07g | Polyunsaturated Fat: 1.01g | Monounsaturated Fat: 5.21g | Sodium: 848.46mg | Potassium: 719.77mg | Fiber: 13.38g | Sugar: 6.61g | Vitamin A: 2972.3IU | Vitamin C: 16.09mg | Calcium: 78.63mg | Iron: 4.38mg