Lentil Bolognese
Description
This vegan lentil Bolognese is made with green lentils, meaty mushrooms, garlic, tomatoes, and mixed herbs for a flavorsome vegetarian sauce for pasta.
Ingredients
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1 tablespoon olive oil, or to taste
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1 onion, finely chopped
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2 cloves garlic, crushed and finely chopped
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1/2 red bell pepper, thinly sliced
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1 carrot, cut into small cubes
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1/2 cup thinly sliced mushrooms
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1/2 cup red wine
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1 (14 ounce) can diced tomatoes
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1 cup vegetable broth
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1 (15 ounce) can green lentils, drained
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1 teaspoon ground paprika, or more to taste
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1 teaspoon dried basil, or more to taste
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1 teaspoon dried oregano, or more to taste
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1 teaspoon mixed dried herbs, or to taste
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1 pinch ground nutmeg
Directions
1
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
2
Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.