Lentil Mushroom Bolognese
Lentil Mushroom Bolognese
If you are looking to try more plant based meals that are both tasty and satisfying, then you have to make this lentil mushroom bolognese. It’s hearty, delicious, provides a source of plant protein and so easy to make. Two things: you can enjoy it over any type of pasta and yes, you can leave out the mushrooms if they’re not your thing!! Also, if you prefer to skip the pasta it’s great over a baked potato.
Serves 4
Ingredients
2 cups (375g) cooked Lentils (I like either Green or French Lentils)
2 medium (200g) Carrots diced
2 ribs Celery diced
1 small (180g) Onion diced
6 oz (170g) Mushrooms diced (White or Baby Bella are good)
15 oz (425g) Crushed Tomatoes
8 oz (227g) Tomato Sauce
3 Tbsp (45g) Tomato Paste
1 Tbsp (15g) Miso Paste
2 Bay Leaves
1 Tbsp (15ml) Balsamic Vinegar
1 Tbsp (15ml) Soy Sauce
2 tsp (10g) Fresh Thyme chopped
1/2 cup (118ml) Vegetable or Vegan Beef Broth
1/4 cup (59ml) Cashew Cream, Vegan Cream or Plant Milk
2 Tbsp (30ml) Oil to sauté with
Salt & Pepper to taste
Serve with:
Chopped Parsley
Grated Vegan Parmesan
Nutritional Yeast
Directions
1. Heat the oil in a large pot on medium heat. Add in the onion, celery and carrot and sauté for 5-7 minutes or until the onions become translucent.
2. Add in the diced mushrooms and continue cooking for another 3 minutes, stirring occasionally. Add in the tomato and miso paste and mix well.
3. Add in the lentils, tomato sauce, crushed tomatoes and bay leaves and mix well. Cover the pot and cook for 20-25 minutes stirring occasionally. After the 20-25 minutes have past, check to see if the mixture is sticking or if the liquid is evaporating. Add in the broth and mix. Continue cooking covered for another 15-20 minutes or until all the vegetables are tender.
4. When the vegetables are tender, remove the pot from the heat and let stand for 2-3 minutes before adding in the cream or plant milk. Mix until fully incorporated.
5. Serve hot over your favorite pasta or over a sweet or regular potato. Enjoy with a sprinkle of chopped parsley and either vegan parmesan or nutrtional yeast.
