Vegan Lentil Mushroom Bolognese Pasta
Ingredients
- 1 large yellow onion (small dice)
- a little olive oil or vegetable broth
- 2 medium carrots (large dice)
- 1 celery stalk (sliced)
- 16 oz white or cremini mushrooms (sliced)
- 1/2 cup vegetable broth (for deglazing)
- 3 minced garlic cloves
- 1/4 cup tomato paste
- 1-28 oz can diced tomatoes
- 2 cups vegetable 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 and black pepper to taste
Preparation
In a large skillet, sauté the onion in a little olive oil or broth until translucent, about 5 minutes.
Add carrots, celery, and mushrooms and sauté until mushrooms have released their liquid and browned, adding more broth or oil as 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 (basil, oregano, rosemary, thyme).
Bring to a boil, then 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.
