Easy Oil-Free Lentil Mushroom Bolognese
Ingredients
- 1 finely diced onion
- 3 minced garlic cloves
- 10 oz 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
- 6 oz jar unsalted tomato paste
- 15 oz can diced tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional)
- 1/2 cup water
- salt to taste
- fresh parsley
Preparation
Cook onion, garlic, and mushrooms in vegetable broth or olive oil until softened, about 5 minutes.
Add oregano and red chili flakes, cook for another minute.
Add lentils and vegetable broth, bring to boil, then reduce heat and simmer covered for 30 minutes or until lentils are cooked.
Mix in tomato paste, diced tomatoes, balsamic vinegar, sugar (optional), and water.
Bring to a boil, then reduce heat and simmer covered for 20 minutes.
Add more water if needed to prevent sticking, keep sauce thick.
Remove from heat, add salt to taste, and top with fresh parsley.
Serve with your favorite pasta.
