Lentil Bolognese Sauce With Mushrooms Recipes

LENTIL BOLOGNESE SAUCE WITH MUSHROOMS

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

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!