Vegan Lentil Bolognese
Ingredients
The main ingredients
-
2
cups
dried green or brown lentils
-
1½
pounds
fresh tomatoes
-
2
tablespoons
chopped fresh basil
-
2
tablespoons
chopped fresh mint
-
2
tablespoons
chopped fresh oregano
-
1
cup
chopped yellow or sweet onion
-
1
tablespoon
chopped garlic
-
1
pound
sliced mushrooms
-
1
cup
finely chopped carrots
-
1
cup
finely chopped kale
-
1½
teaspoons
sea salt
-
¼
teaspoon
ground black pepper
-
1
cup
water
For serving
-
to taste
your favorite pasta
Instructions
- Pulse the dry lentils in a food processor to break them up slightly and set aside.
- Puree the fresh tomatoes in a food processor and mix in the basil, mint, and oregano.
- In a pot, sauté the onion in oil or broth until translucent, then add the garlic and sauté briefly.
- Add the lentils to the pot and sauté until well coated and slightly toasted.
- Stir in the mushrooms, carrots, and kale, and sauté for a few more minutes.
- Add the tomato mixture, water, salt, and pepper, and bring to a rapid simmer.
- Lower the heat to maintain a gentle simmer, cover, and cook until the lentils are tender, about 20-25 minutes.
- Serve over your favorite pasta or spaghetti squash.
Nutrition Facts (estimated)
Servings
8
Calories
222
Total fat
1g
Total carbohydrates
40g
Total protein
16g
Sodium
417mg
Cholesterol
0mg
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