Lentil Bolognese Recipe
I can't wait
for you to try this vegan bolognese with lentils and vegetables! It's hearty
and filling, and the perfect way to add more vegetables to your meal!
Ingredients
- 1 tsp oregano
- 3 garlic cloves minced
- 1/2 tsp red pepper flakes
- 24 oz. favorite pasta sauce
- 1/2 cup yellow onion diced
- 3/4 cup water
- 1 cup white mushrooms diced
- 14 oz. fire roasted diced tomatoes
- 1 lb. favorite gluten free pasta
- salt and pepper
- 1 cup lentils (red or tri-colored) rinsed
Instructions
First, cook
the pasta on the stove as you normally would.
Then, in a
large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt and
pepper, with 1 tablespoon of olive oil, and sauté for 3 to 5 minutes until the
onion and mushrooms are tender.
Add the
diced tomatoes, tomato sauce, lentils and water and stir to combine. Simmer the
mixture for 15 to 18 minutes, or until the lentils are cooked, stirring
occasionally.
Serve the
lentil bolognese on the pasta, sprinkle with additional red pepper flakes (+
parmesan if not vegan)
Happy
Cooking Time.
