Hearty Vegan Lentil Mushroom Bolognese
Ingredients
- 1 finely diced onion
- 3 minced garlic cloves
- about 10oz sliced mushrooms
- a little vegetable broth or olive oil
- 1 tsp oregano
- a large pinch of red chili flakes
- 1 cup green dry lentils
- 3 cups vegetable broth or water
- 1-6oz jar unsalted tomato paste
- 1-15oz can diced tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional)
- 1/2 cup water
- salt to taste
- fresh parsley
Preparation
Cook 1 finely diced onion, 3 minced garlic cloves, and about 10oz sliced mushrooms in a little vegetable broth or olive oil until just softened, about 5 minutes.
Add 1 tsp oregano and a large pinch of red chili flakes, then cook for another minute.
Add 1 cup green dry lentils and 3 cups vegetable broth or water, bring to a boil, then reduce heat and simmer covered for about 30 minutes or until lentils are cooked.
Mix in 1-6oz jar unsalted tomato paste, 1-15oz can diced tomatoes, 1 tbsp balsamic vinegar, 1 tsp sugar (optional), and 1/2 cup water, then bring to a boil and reduce heat.
Simmer covered for 20 minutes, adding more water if it starts to stick, but keep the sauce thick.
Remove from heat, add salt to taste, and top with fresh parsley.
Serve with your favorite pasta.
