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One-Pot Lentil Bolognese

by Merle O'Neal featured in 5 Easy Ways To Replace Ground Beef

Inspired by plantbasedjane.com

Ingredients

for 4 servings

  • 8 oz
    dried spathetti (225 g)
  • 2 tablespoons
    olive oil
  • ½ large yellow onion, minced
  • 2 medium carrots, sliced
  • 1 stalk celery, sliced
  • 4 cups
    white mushroom, sliced (300 g)
  • 1 teaspoon
    salt, plus more to taste
  • 1 teaspoon
    pepper, plus more to taste
  • ½ cup
    red wine (120 mL)
  • 3 cloves garlic, minced
  • 28 oz
    diced organic tomato, 1 can (795 g)
  • ¼ cup
    tomato paste (55 g)
  • 2 cups
    vegetable broth (480 mL)
  • 1 cup
    dried brown lentil (200 g)
  • ½ teaspoon
    dried basil
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
    dried rosemary
  • ½ teaspoon
    baking soda
  • ¼ cup
    fresh parsley, chopped, for garnish (10 g)

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Preparation

  1. In a large pot, cook the pasta according to the package instructions. Drain and set aside.
  2. Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
  3. Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
  4. Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
  5. Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
  6. Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
  7. Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
  8. Garnish with parsley.
  9. Enjoy!
 

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