dairy freeveganvegetariandinnermealhalalkosher

One-Pot Lentil Bolognese

Name: One-Pot Lentil Bolognese
Cook time: 66 min
Total time: 66 min
Yield: 4 servings
Ingredients: 8 oz dried spathetti; 2 tablespoons olive oil; ½ large yellow onion, minced; 2 medium carrots, sliced; 1 stalk celery, sliced; 4 cups white mushroom, sliced; 1 teaspoon salt, plus more to taste; 1 teaspoon pepper, plus more to taste; ½ cup red wine; 3 cloves garlic, minced; 28 oz diced organic tomato; ¼ cup tomato paste; 2 cups vegetable broth; 1 cup dried brown lentils; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried rosemary; ½ teaspoon baking soda; ¼ cup finely chopped fresh parsley, for garnish

By Tasty1 hr 6 min4 servings

A hearty and flavorful vegetarian meal made with lentils, mushrooms, and tomatoes, simmered in a fragrant sauce with Italian herbs, this dish is quick and easy to make in one pot.

Instructions

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!