Healthy Bolognese, loaded with mushrooms and lentils, is hearty and rich. This meatless sauce is sure to please even the carnivores in your life.
dairy free, gluten free, oil free, vegan
Servings: 6 people
Calories: 146 kcal
baby bella mushrooms
robust red wine
(your favorite) (I used a cabernet)
can organic crushed tomatoes
low sodium vegetable broth
salt/pepper to taste
(brown or green)
Heat 1/4 cup vegetable over medium heat. Add the onion and saute until soft, about 5-6 minutes, stirring occasionally.
Add the mushrooms and saute 7-8 minutes until soft and cooked through, stirring occasionally.
Add the red wine and saute until no liquid is left, stirring occasionally.
Add the crushed tomatoes, remaining vegetable broth (1/2 cup), balsamic vinegar, tamari and dried herbs. Sprinkle salt/pepper all over the top of the sauce and stir to combine.
Reduce heat to medium-low and simmer 15 minutes.
Add the cooked lentils and stir to combine. Cook another 2-3 minutes to heat through.
Serve warm over your favorite pasta.
Lentil Mushroom Healthy Bolognese
Amount Per Serving
Calories from Fat 18
% Daily Value*
Total Fat 2g
Total Carbohydrates 25g
Dietary Fiber 7g
* Percent Daily Values are based on a 2000 calorie diet.