Lentil Bolognese Sauce
Packed with fire-roasted diced tomatoes, earthy Baby Bella mushrooms, hearty red lentils, onions, and a generous dose of garlic, this plant-based sauce is the perfect nutritious and delicious dinner recipe.
Ingredients
- 8 oz. baby bella mushrooms chopped
- 1 onion chopped
- 6 cloves of garlic chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1.5 T olive oil
- 14.5 oz. fire roasted diced tomatoes
- 24 oz. plain tomato sauce
- 1 cup vegetable broth
- 1 cup red lentils
- 1 T Italian Seasoning
Instructions
- In a large stock pot or dutch oven, over medium heat, saute the chopped mushrooms, garlic, and onion in olive oil for about 3 to 4 minutes, or until the onions are translucent.
- Add the Italian seasoning to the vegetables and cook for an additional minute over medium heat.
- Add the fire roasted tomatoes, tomato sauce, vegetable broth, and lentils. Stir well to combine.
- Reduce the heat to medium low and bring to a simmer.
- Cover and simmer for approximately 15 to 20 minutes, or until the lentils are tender. Stir frequently during cooking.
- Taste the Lentil Bolognese and season with salt and pepper if desired.
- Combine with cooked pasta and enjoy.