Lentil and Mushroom Bolognese
Ingredients
- 1 brown onion
- 4 garlic cloves
- 1 long red chilli (seeds removed)
- 1 celery stick
- 1 medium sized carrot
- 2 bay leaves
- 1 tbsp Italian herbs
- 400g button mushrooms
- 1/4 cup walnuts (chopped up small)
- 1 cup brown lentils
- 2 tins chopped tomatoes
- 1/3 cup red wine
- 1 tbsp balsamic vinegar
- 1 tsp miso
- 1 tsp coconut sugar
- 1/2 tsp sea salt
Preparation
Dice up the brown onion, carrot, celery, chilli, and garlic small.
Add 1 tablespoon oil into a large pan or pot. Once hot, add onion, garlic, chilli, carrot, and celery with a pinch of salt. Sauté for about 5 minutes, or until soft and fragrant. Add tomato paste and dried herbs. Sauté for another 2 minutes.
Add mushrooms, walnuts, chopped tomatoes, lentils, bay leaves, red wine, sugar, miso, and balsamic vinegar. Fill both tins half full with water and add in. Let this simmer for about 20 minutes. It improves with longer cooking and is great the next day.
Cook linguine according to packet instructions. Save 1/2 cup pasta water before draining.
Add pasta and pasta water to the sauce, then serve with fresh basil and cashew parmesan.
Tips
The sauce tastes better when cooked longer and can be enjoyed the next day.
Serve with a glass of red wine if desired.
