Name: Lentil Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 small white onion, very finely diced; 1 medium carrot, very finely diced; 1 celery stalk, very finely diced; 8 ounces baby bella mushrooms, very finely diced; 6 large cloves garlic, minced; 1/2 cup dry red wine; 2 cups vegetable broth; 3/4 cup brown or green lentils, rinsed and drained; 1 (28-ounce) can fire-roasted crushed tomatoes; 1 (6-ounce) can tomato paste; 1 bay leaf; 1/2 teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika; 1/3 cup milk (dairy or plant-based); 2 tablespoons balsamic vinegar; toppings: chopped fresh basil and freshly-grated Parmesan; 1 pound uncooked pasta(I used pappardelle)

1 tablespoon olive oil

1 small white onion, very finely diced

1 medium carrot, very finely diced

1 celery stalk, very finely diced

8 ounces baby bella mushrooms, very finely diced

6 large cloves garlic, minced

1/2 cup dry red wine

2 cups vegetable broth

3/4 cup brown or green lentils, rinsed and drained

1 (28-ounce) can fire-roasted crushed tomatoes

1 (6-ounce) can tomato paste

1 bay leaf

1/2 teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika

1/3 cup milk (dairy or plant-based)

2 tablespoons balsamic vinegar

toppings: chopped fresh basil and freshly-grated Parmesan

1 pound uncooked pasta(I used pappardelle)

Lentil Bolognese

Ingredients

Steps

Nutrition Facts

Lentil Bolognese

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts