Fail-proof Lentil Mushroom Bolognese
Ingredients
- 1 large yellow onion
- a little olive oil or broth
- 2 medium carrots
- 1 celery stalk
- 16oz white or cremini mushrooms
- 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
- balsamic vinegar
- salt
- black pepper
Preparation
In a large skillet, sauté 1 large yellow onion in a little olive oil or broth until translucent, about 5 minutes.
Add 2 medium carrots, 1 celery stalk, and 16oz white or cremini mushrooms 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 the skillet, scraping browned bits from sides and bottom into the veggies.
Add 3 minced garlic cloves and sauté for another 30 seconds before adding the other ingredients.
Add 1/4 cup tomato paste, 1-28oz can diced tomatoes, 2 cups veggie broth, 1 cup dried brown lentils, 1/2 tsp baking soda, and 1/2 tsp each of dried basil, oregano, rosemary, and thyme.
Bring to a boil, then reduce heat and simmer for about 30 minutes until the sauce thickens and lentils are cooked. Use more veggie broth along the way if needed.
Add maple syrup, balsamic vinegar (1 tsp at a time), salt, and black pepper to taste.
