Lentil Mushroom Bolognese
This Lentil Mushroom Bolognese is a vegetarian twist on a classic Italian dish. It's filling, full of flavor and absolutely delicious!
Ingredients
- 2 stalks celery, diced
- 2 carrots, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- 8 ounces portobello or baby portobello mushrooms
- 2 teaspoons kosher salt
- ground black pepper, to taste
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup brown or green lentils
- 1 cup vegetable broth
- 4 ounces tomato paste
- 2 tablespoons balsamic vinegar
- 1 28 ounce can crushed tomatoes
- 1 pound spaghetti or pappardelle
- grated parmesan cheese, to taste
- fresh basil, to taste
Instructions
- Place celery, carrots and onions in a food processor and pulse until finely chopped.
- Heat 2 tbsp olive oil in a large pot over low to medium heat and sauté the onion mixture for 8 minutes or until softened.
- While the onions are cooking, place the mushrooms in the food processor and finely chop. Add to the onion mixture and sauté an additional 4 minutes.
- Add the salt, pepper, thyme, lentils, vegetable broth, tomato paste, balsamic vinegar and crushed tomatoes, bring to a boil, reduce to a simmer and cook covered over low heat for 45 minutes to 1 hour or until lentils are tender.
- While the sauce is simmering, cook the pasta according to package directions.
- Remove the bay leaves and thyme stems from the sauce. Toss the pasta with the bolognese, sprinkle with parmesan and fresh basil if desired.
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