Fail-Proof Lentil Mushroom Bolognese
Ingredients
- 1 large yellow onion, small dice
- 2 medium carrots, large dice
- 1 celery stalk, sliced
- 16 oz white or cremini mushrooms, sliced
- Olive oil or broth
- 1/2 cup veggie broth
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 1-28 oz can diced tomatoes
- 2 cups veggie broth
- 1 cup dried brown lentils
- 1/2 tsp baking soda
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- Maple syrup to taste
- Balsamic vinegar to taste
- Salt and black pepper to taste
Preparation
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), 16 oz 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.
Add 1/4 cup tomato paste, 1-28 oz 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, then reduce heat and simmer for about 30 minutes, until sauce thickens and lentils are cooked. Use more veggie broth if needed.
Add maple syrup, balsamic vinegar (1 tsp at a time), salt and black pepper to taste.
