Lentil Bolognese
This fabulous Lentil Bolognese is pure comfort food and can be eaten in a variety of ways. Easy and enjoyable, try it today!
Equipment
- dutch oven or large pot
Ingredients
INGREDIENTS
- 1 cup lentils (small brown lentils)
- 2 cups veggie stock
- 1 bay leaf & 1 garlic clove
- 2 tbsp olive oil
- pinch of chili flakes
- ½ onion small dice
- 2 cloves garlic (minced)
- 1 carrot (diced)
- 1 stalk celery (chopped)
- 1 tsp oregano
- 1 tbsp tomato paste
- ½ tsp cayenne pepper
- 8 cremini mushrooms (sliced)
- 1 can crushed tomato
Instructions
- Rinse lentils well. Add to a small pot and cover with veggie stock. Add bay leaf and bring to a boil. Reduce heat to medium and cook for 20 minutes until lentils are cooked through but not soft.
- Drain and set aside.
- In a large Dutch oven heat oil and chili flakes over medium high heat. Add onion and oregano and cook until onions are translucent. Add in carrot celery and garlic and cook for several minutes. Season with salt and pepper. Add tomato paste and cook for 1 minute stirring to combine. Add in sliced mushrooms and cook until mushrooms start to soften. Once mushrooms are cooked, season with salt and pepper. Add in crushed tomatoes. Stir to combine, reduce heat to medium low, cover partially with a lid and cook for 10 minutes. Add in lentils, reduce to low and cook for an additional 5 minutes.
Notes
You can serve this with pasta, spaghetti squash or zucchini noodles. We also used this as a sauce for pizza.