Lentil Mushroom Bolognese
Serves 410 mins prep60 mins cook
This Lentil Mushroom Bolognese is a vegetarian twist on a classic Italian dish. It's filling, full of flavor and absolutely delicious!
0 servings
What you need
Instructions
0 Place celery, carrots and onions in a food processor and pulse until finely chopped. 1 Heat 2 tbsp olive oil in a large pot over low to medium heat and sauté the onion mixture for 8 minutes or until softened. 2 While the onions are cooking, place the mushrooms in the food processor and finely chop. Add to the onion mixture and sauté an additional 4 minutes. 3 Add the salt, pepper, thyme, lentils, vegetable broth, tomato paste, balsamic vinegar and crushed tomatoes, bring to a boil, reduce to a simmer and cook covered over low heat for 45 minutes to 1 hour or until lentils are tender. 4 While the sauce is simmering, cook the pasta according to package directions. 5 Remove the bay leaves and thyme stems from the sauce. Toss the pasta with the bolognese, sprinkle with parmesan and fresh basil if desired.View original recipe