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