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One-Pot Lentil Bolognese

by Merle O'Neal

Inspired by plantbasedjane.com

Ingredients

for 4 servings

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

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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