Lentil Bolognese Sauce With Mushrooms Recipes

LENTIL BOLOGNESE SAUCE WITH MUSHROOMS

Lentil Bolognese Sauce with Mushrooms image

Lightly adapted from Oh She Glows Every Day. I am using crushed tomatoes from a can that are unsalted and unseasoned. I chose gluten-free tagliatelle for the pasta, but you can use any kind of pasta you'd like, gluten-free or not.

Provided by Sher

Time 20m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion (diced small)
3 - 4 cloves garlic (minced)
1 cup mushrooms (minced)
1 cup crushed tomatoes (unsalted + unseasoned)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 cup cooked lentils
sea salt (to taste)
black pepper (to taste)
1 pound [url]tagliatelle∞http://amzn.to/2xTJ6LP[/url]
crushed red pepper flakes (optional)
fresh parsley (optional)
[url]herby oregano 'parm'∞http://withfoodandlove.com/oil-cured-black-olive-smashed-garlic-pizza-vegan-parm/[/url] (optional)

Steps:

Bring a large pot of water to a boil for the pasta. Cook pasta according to the box instructions, drain and set aside until the sauce is ready.
In a large sauce pot heat the olive oil over low heat and add in the onion and garlic. Cook for 5 minutes, stirring occasionally. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes.
Add the spices and crushed tomatoes and stir. Bring the mixture to a simmer and add in the lentils. Simmer for another minute or two and remove from the heat and portion over pasta.
Serve hot with a sprinkle of crushed red pepper, parsley and parm if you desire.

ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY

One-Pot Lentil Bolognese Recipe by Tasty image

Here's what you need: dried spathetti, olive oil, large yellow onion, medium carrots, celery, white mushroom, salt, pepper, red wine, garlic, diced organic tomato, tomato paste, vegetable broth, dried brown lentil, dried basil, dried oregano, dried rosemary, baking soda, fresh parsley

Provided by Merle O'Neal

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

8 oz dried spathetti
2 tablespoons olive oil
½ large yellow onion, minced
2 medium carrots, sliced
1 stalk celery, sliced
4 cups white mushroom, sliced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
½ cup red wine
3 cloves garlic, minced
28 oz diced organic tomato, 1 can
¼ cup tomato paste
2 cups vegetable broth
1 cup dried brown lentil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon baking soda
¼ cup fresh parsley, chopped, for garnish

Steps:

In a large pot, cook the pasta according to the package instructions. Drain and set aside.
Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
Garnish with parsley.
Enjoy!

Nutrition Facts : Calories 956 calories, Carbohydrate 123 grams, Fat 39 grams, Fiber 13 grams, Protein 24 grams, Sugar 23 grams

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