Lentil Bolognese
Okay, for those of you who follow my Instagram page, you know I’ve been teasing this recipe for a few weeks now. Partly because I wanted to make sure I had the perfect, quick recipe down pat and partly because I decided to start this blog and wanted to make sure I had this fire recipe lined up to christen this new archive of plant based creations.
Servings Prep Time
1 10mins
Cook Time
30mins
Servings Prep Time
1 10mins
Cook Time
30mins
Instructions
  1. Heat 1 TBSP of olive oil in a saucepan on medium heat. Dice carrot first and toss into the pan to begin cooking while you dice mushroom and onion. Cook carrot for 6-8 minutes and then add the additional vegetables.
  2. While vegetables sauté, mash your lentils in a bowl with a fork. Mash about 90%.
  3. Once vegetables are tender, add mashed lentils and begin pouring your jar of crushed tomato puree into the saucepan. Use about ½ a jar.
  4. Add dry seasonings and stir. This is entirely your preference but I used about 1 TBSP oregano, 1 TBSP powdered garlic, salt and pepper to taste and 2 bay leaves.
  5. Add ½ -1 cup of water (your preference depending on desired thickness), stir, cover and let simmer on medium-low heat for approximately 10-15 minutes.