Vegan Bolognese with Lentils and Mushrooms
Ingredients
- 1 cup uncooked lentils
- 1 tbsp veggie base
- 1 tbsp tomato paste
- 1 splash balsamic vinegar
- 1-1 1/2 cup water
- 8 cremini mushrooms (chopped)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 1/4 red onion (diced)
- 6 cloves garlic (minced)
- 1/4 cup walnuts (chopped)
- 1 tsp oil
- salt and pepper
- 1 tsp dried Italian herbs
- 2 1/2 cups crushed tomatoes
- 2-3 bay leaves
Preparation
Rinse lentils in large stock pot.
Add veggie base, tomato paste, balsamic vinegar, and water.
Bring to boil and simmer until liquid is all evaporated.
In the meantime, saute veggies and walnuts with a little oil, salt, pepper, and Italian herbs.
Add to pot of lentils once all water has been evaporated and stir.
Add tomatoes, more salt and pepper, and bay leaves.
Bring to boil and then let simmer for 30-35 minutes, until lentils are completely cooked.
Enjoy with pasta, bread, rice, or by itself.
