Rich mushrooms and hearty lentils make this bolognase sauce filling and super tasty!
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Italian
Serves: 3 servings
Ingredients
⅓ cup brown lentils
Splash olive oil
1 small red onion, diced
2 garlic cloves, minced
8 oz portabella mushrooms, diced finely or ground
½ tsp black pepper, oregano, thyme, and basil each
¼ tsp salt
¼ cup white wine
1 TBS tamari or soy sauce
1 TBS balsamic vinegar
15 oz can crushed tomatoes
½ cup water
6-8 ounces dry spaghetti noodles, cooked, for serving
Instructions
In a blender, pulse dry lentils until chopped up. Rinse the lentils using a fine mesh colander.
In a small dutch oven, cook the onion in a splash of olive oil until translucent, about 5 minutes.
Add garlic and mushrooms. Saute until the mushrooms release their liquid. Sprinkle with pepper, oregano, thyme, basil, and salt.
Deglaze the pan with white wine.
Stir in tamari or soy sauce, balsamic, crushed tomatoes, water and pulsed lentils. Bring to a boil and simmer 20 minutes stirring more and more as time goes. Taste the sauce and add more seasoning and water to thin if necessary.
Serve bolognase over 6-8 ounces dry, cooked whole wheat or brown rice spaghetti.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegan-mushroom-lentil-bolognase/