Lentil Mushroom Healthy Bolognese
Healthy Bolognese, loaded with mushrooms and lentils, is hearty and rich. This meatless sauce is sure to please even the carnivores in your life.
Servings: 6 people
- 1/2 sweet onion (diced)
- 10 oz baby bella mushrooms (diced)
- 1/4 cup robust red wine (your favorite) (I used a cabernet)
- 28 oz can organic crushed tomatoes
- 3/4 cup low sodium vegetable broth (divided)
- 2 tbsp balsamic vinegar
- 1 tbsp tamari
- 2 tbsp dried parsley
- 1 tbsp dried basil
- 2 tsp dried oregano
- salt/pepper to taste
- 1 cup cooked lentils (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.
Calories: 146kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Sodium: 355mg | Potassium: 928mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1000IU | Vitamin C: 42.9mg | Calcium: 90mg | Iron: 3.4mg