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
- ½ sweet onion diced
- 10 ounces baby bella mushrooms diced
- ¼ cup robust red wine your favorite (I used a cabernet)
- 28 ounces can organic crushed tomatoes
- ¾ cup low sodium vegetable broth divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon tamari
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 2 teaspoon dried oregano
- salt/pepper to taste
- 1 cup cooked lentils brown or green
Heat ¼ cup vegetable over medium heat. Add the onion and sauté until soft, about 5 to 6 minutes, stirring occasionally.
Add the mushrooms and sauté 7 to 8 minutes until soft and cooked through, stirring occasionally.
Add the red wine and sauté until no liquid is left, stirring occasionally.
Add the crushed tomatoes, remaining vegetable broth (½ 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 to 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