How To Make Lentil and Mushroom Bolognese
A vegetarian twist on classic spaghetti Bolognese packed with protein and flavors.
Serves:
Ingredients
- 1 cup of brown lentils, rinsed and drained
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 oz of mushrooms, sliced
- 1 can of crushed tomatoes
- 2 tbsp of tomato paste
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1 tbsp of olive oil
- Salt and pepper to taste
- 12 oz of spaghetti
- Grated Parmesan cheese for serving
Instructions
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
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Add the mushrooms and cook until golden brown, about 8 minutes.
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Add in the lentils, crushed tomatoes, tomato paste, dried oregano, and dried basil. Stir to combine.
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Reduce the heat to low and simmer until the sauce has thickened and the lentils are tender, about 25-30 minutes.
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Cook spaghetti according to package instructions.
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Serve the Bolognese over the spaghetti and sprinkle with Parmesan cheese.
Nutrition
- Calories : 519kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 327mg
- Total Carbohydrates : 95g
- Dietary Fiber : 19g
- Sugar : 12g
- Protein : 27g
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