If you’re a vegetarian craving a hearty pasta dish, you might be wishing you could just have a big bowl of Bolognese. Although Bolognese is traditionally prepared with beef, you can easily create a vegetarian version that is just as hearty and delicious as the original with lentils!
Ingredients:
- 1 cup red lentils
- 3 cups vegetable broth
- 1 large onion
- 1 cup portobello mushrooms
- 5 garlic cloves
- 16 oz can crushed tomatoes
- 8 oz tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions:
- Soak lentils in water for 1 hour.
- Dice onion, mince garlic cloves, and dice mushrooms.
- Heat olive oil in a large pan, then add onions and mushrooms. Cook until the onions are brown. Add teaspoons of water frequently to prevent it from sticking to the pan and burning.
- Add garlic, oregano, basil, salt and pepper. Stir to combine.
- Add tomato paste and stir until it becomes a dark red color.
- Pour vegetable broth and lentils into the pan. Stir to combine all the ingredients.
- Once the mixture is boiling, reduce heat and simmer for 25 minutes. Stir occasionally.
- Add crushed tomatoes and cook for another 10 minutes. If the mixture becomes too thick, add water.
- Remove from heat and serve on top of spaghetti.
