Description
This Lentil and Mushroom Bolognese is a hearty and flavorful vegan twist on the classic meat-based sauce. Packed with protein-rich lentils, earthy mushrooms, and aromatic herbs, this dish is perfect for a comforting weeknight dinner.
Ingredients
Scale
Main Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 8 ounces mushrooms (finely chopped)
- 1 cup dried brown or green lentils (rinsed)
- 1 tablespoon tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
For Serving:
- Fresh basil or parsley for garnish
- Cooked pasta
Instructions
- Prepare the Sauce: Heat olive oil in a large skillet or Dutch oven. Sauté onion, carrots, and celery until softened. Add garlic, oregano, thyme, and red pepper flakes. Cook for another minute.
- Cook the Mushrooms: Add mushrooms and cook until browned.
- Add Lentils: Stir in lentils and tomato paste, then add crushed tomatoes and vegetable broth. Simmer until lentils are tender.
- Finish and Serve: Stir in balsamic vinegar, adjust seasoning, and serve the sauce over cooked pasta. Garnish with fresh herbs.
Notes
- This sauce pairs well with polenta or zucchini noodles.
- Leftovers can be refrigerated for up to 4 days or frozen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce
- Calories: 210
- Sugar: 7g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
