Hearty Lentil Mushroom Bolognese Sauce
Ingredients
- 1 large yellow onion (small dice)
- a little olive oil or broth
- 2 medium carrots (large dice)
- 1 celery stalk (sliced)
- 16oz white or cremini mushrooms (sliced)
- 1/2 cup veggie broth
- 3 minced garlic cloves
- 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 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 to taste
- black pepper to taste
Preparation
In a large skillet, sauté the onion in olive oil or broth until translucent, about 5 minutes.
Add carrots, celery, and mushrooms and sauté until mushrooms release their liquid and brown, adding more broth or oil if needed.
Use 1/2 cup veggie broth to deglaze the skillet, scraping browned bits from sides and bottom.
Add minced garlic and sauté for another 30 seconds.
Add tomato paste, diced tomatoes, 2 cups veggie broth, lentils, baking soda, and dried herbs; bring to a boil.
Reduce heat and simmer for about 30 minutes until sauce thickens and lentils are cooked, adding more broth if needed.
Season with maple syrup, balsamic vinegar, salt, and black pepper to taste.
