Vegetarian Bolognese
Kim Kosanovic
over 1 year ago
A delicious and hearty vegetarian version of the classic Italian Bolognese sauce.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
320
Protein
15g
Fat
8g
Sat Fat
2g
Carbs
50g
Chole
5mg
Fiber
12g
Sugar
10g
Sodium
600mg
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 cup red lentils
- 1 can (14 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the garlic and mushrooms, and cook for another 2 minutes.
- Add the lentils, crushed tomatoes, tomato paste, vegetable broth, basil, oregano, thyme, salt, and pepper.
- Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the lentils are tender and the sauce has thickened.
- Taste and adjust the seasoning as needed.
- Serve the vegetarian Bolognese over cooked pasta, and garnish with grated Parmesan cheese and chopped fresh parsley, if desired.
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