Lentil Mushroom Bolognese

Ingredients

  • Recipe: In a large skillet
  • sauté 1 large yellow onion (small dice) in a little olive oil or broth until translucent
  • about 5 minutes. Add 2 medium carrots (large dice)
  • 1 celery stalk (sliced)
  • 16oz white or cremini mushrooms (sliced) and sauté until mushrooms have released their liquid and browned. (Add more broth or oil as needed.) Use 1/2 cup veggie broth to deglaze skillet
  • scraping browned bits from sides and bottom into the veggies. Add 3 minced garlic cloves and sauté another 30 seconds before adding 1/4 cup tomato paste
  • 1-28oz can diced tomatoes
  • 2 cups veggie broth
  • 1 cup dried brown lentils
  • 1/2 tsp baking soda
  • 1/2 tsp each dried basil
  • oregano
  • rosemary and thyme. Bring to a boil before reducing heat and simmer about 30 minutes
  • until sauce thickens and lentils have cooked. (Use more veggie broth along the way if needed.) Add some maple syrup
  • balsamic vinegar (1 tsp at a time)
  • salt and black pepper to taste

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