Hearty Lentil and Mushroom Bolognese Sauce
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
- 1 6-oz jar unsalted tomato paste
- 1 15-oz can diced tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional)
- 1/2 cup water
- salt to taste
- fresh parsley for topping
Preparation
Cook the onion, garlic, and mushrooms in vegetable broth or olive oil until just softened, about 5 minutes.
Add oregano and red chili flakes. Cook for another minute.
Add green dry lentils and vegetable broth or water. Bring to a boil before reducing heat. Simmer, covered, for about 30 minutes or until lentils are cooked.
Mix in unsalted tomato paste, diced tomatoes, balsamic vinegar, sugar (optional), and water. Bring to a boil before reducing heat. Simmer, covered, for 20 minutes.
Add more water if the mixture 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.
