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 the brown onion, carrot, celery, chilli, and garlic finely.
Heat 1 tablespoon of oil in a large pan or pot.
Add the diced onion, garlic, chilli, carrot, and celery with a pinch of salt and sauté for about 5 minutes or until soft and fragrant.
Add tomato paste and dried herbs and sauté for another 2 minutes.
Add mushrooms, walnuts, chopped tomatoes, lentils, bay leaves, red wine, sugar, miso, and balsamic vinegar.
Fill both tomato tins half full with water and add the water to the pot.
Simmer for about 20 minutes; longer cooking improves the flavor and it tastes better the next day.
Cook linguine according to package instructions and save 1/2 cup of pasta water before draining.
Combine the pasta and pasta water with the sauce and serve with fresh basil and cashew parmesan.
Tips
Optionally serve with a glass of red wine.
