This hearty and flavorful Lentil and Mushroom Bolognese is a plant-based twist on the classic Italian sauce. Packed with protein-rich lentils, earthy mushrooms, and aromatic herbs, it delivers a rich, meaty texture without any meat. Perfect over a bed of pasta, this vegan Bolognese is a satisfying and nutritious meal that will please both vegans and meat-eaters alike.
Ingredients
1 cup Green or Brown Lentils, rinsed and drained
1 large Onion, diced
3 cloves Garlic, minced
2 cups Mushrooms, finely chopped
1 Carrot, finely diced
2 Celery stalks, finely diced
1 can (14.5 oz) Crushed Tomatoes
2 tbsp Tomato Paste
1 cup Vegetable Broth
1 tsp Dried Oregano
1 tsp Dried Basil
1/2 tsp Smoked Paprika
2 tbsp Olive Oil
Salt and Pepper to taste
Fresh Basil, chopped (for garnish)
Cooked Pasta (for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened.
Add the minced garlic and cook for another minute.
Stir in the chopped mushrooms, carrot, and celery. Cook until the vegetables are tender and the mushrooms release their moisture.
Add the lentils, dried oregano, dried basil, and smoked paprika. Cook for 1-2 minutes.
Stir in the tomato paste and cook for another minute.
Pour in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat cover with a lid and simmer for 25-30 minutes until the lentils are tender and the sauce has thickened.
Season with salt and pepper to taste.
Serve the Bolognese sauce over cooked pasta, garnished with fresh basil.
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