Lentil Mushroom Bolognese
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Recipe Intro From myportuguesemother
Your new favorite meatless monday dinner is here. Lentil Mushroom Bolognese is packed with protein and flavor. Using ingredients you can find in your pantry, this vegan pasta comes together in less than 30 minutes! Keep this dish #glutenfree by using your favorite gluten-free noodles.
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Recipe Card
ingredients
- 1 onion, finely chopped
- 2 garlic cloves, finely minced
- 7 ounces mushrooms finely chopped
- 2 tablespoons tomato paste
- 1 can lentils, drained and rinsed
- 1 28 ounce can crushed tomatoes
- 1 cup vegetable stock or water, divided
- 1 bay leaf
- 1 tablespoon fresh or ground thyme leaves
- Olive oil
- Salt and pepper, to taste
- 1 pound cooked gluten free spaghetti
Method
Step 1
In a large pan, heat olive oil over medium-high heat, add the onions, garlic and mushrooms and sauté until softened.
Step 2
Pour in half the liquid to deglaze the pan, stir and allow it to reduce by half. Stir in the tomato paste and cook for 2-3 minutes, stirring frequently.
Step 3
Add in the lentils, crushed tomatoes, bay leaf and thyme leaves and stir. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens.
Step 4
Serve over cooked spaghetti and finish it over with a drizzle of olive oil.