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Mushroom and Lentil Bolognese

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Mushroom and Lentil Bolognese

Mushroom and Lentil Bolognese

A vegetarian take on the classic Italian meat sauce.

4

Servings

15 min

Prep Time

30 min

Cook Time

45 min

Total Time

Courses

Cuisines


Ingredients

Bolognese sauce

Pasta

Garnish

Steps

Cook pasta
  1. Bring a large pot of salted water (4L) to a boil.
  2. Add pasta and cook according to package instructions, stirring occasionally, until al dente.
  3. Drain and set aside.
Prepare Bolognese sauce
  1. In a large saucepan, heat olive oil over medium heat.
  2. Add onion and garlic and sauté for 2-3 minutes until the onion is soft and translucent.
  3. Stir in grated carrot and cook for another 2-3 minutes.
  4. Add chopped mushrooms and cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
  5. Stir in drained and rinsed lentils, tomato paste, canned tomatoes, vegetable stock, dried oregano, salt and black pepper.
  6. Stir and bring to a simmer.
  7. Reduce the heat to low and let simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
  8. Taste and adjust seasoning as needed.
Assemble and serve
  1. Add cooked pasta to the Bolognese sauce and stir to combine.
  2. Divide into bowls.
  3. Sprinkle with grated Parmesan cheese and serve warm.

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