Mushroom Lentil Bolognese
This vegetarian Mushroom Lentil Bolognese is hearty and rich and perfect over a big plate of pasta. Use pantry staples to make this delicious dish in just about 30 minutes.
Servings: 8 people
- 1 tablespoon olive oil
- 1 yellow onion diced
- 10 ounces baby bella (cremini) mushrooms diced
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- ¼ cup robust red wine your favorite (I used a cabernet)
- 1 can (28 oz) crushed tomatoes
- ½ cup low sodium vegetable broth
- 1 tablespoon tamari
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cup cooked lentils brown or green
- 2 tablespoons balsamic vinegar
Heat the oil in a large, deep skillet over medium heat on the stove. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
Add the mushrooms and sauté 5 to 6 minutes until they are soft and have released their liquid.
Add the parsley, basil, oregano, and red wine and sauté until no liquid is left, stirring occasionally.
Add the crushed tomatoes, vegetable broth, tamari, salt and pepper. Stir to combine. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 15 to 20 minutes, until thick and bubbly.
Add the cooked lentils and balsamic vinegar. Stir to combine and ook another 2 to 3 minutes to heat through.
~ Use brown or green lentils, not red, for best texture.
~ Use canned lentils or packaged steamed lentils to make this dish in just 40 minutes. If you have leftover cooked lentils in the fridge, that works great, too!
~ Sauté the onions, mushrooms and dried herbs to bring out the most flavor before adding the liquids.
~ Use a dry red wine that you would drink on its own. If it doesn't taste good in a glass, it won't taste good in the final dish!
~ To make this dish gluten-free, be sure to use gluten-free tamari and gluten-free pasta, if using.
~ To make this dish oil-free, sauté the vegetables with broth or water, instead of oil.
Store leftovers in an air-tight container in the fridge for 4 to 5 days. Store sauce separate from pasta, if using.
This sauce also freezes really well. Let it cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 3 months.
Nutrition facts calculated for sauce only, not including pasta.
Calories: 110kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 268mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 42.9mg | Calcium: 90mg | Iron: 3.4mg