Vegetarian Bolognese with Lentils and Mushrooms
This plant-based sauce gets its sustenance from protein-packed lentils, while the mushrooms lend a depth and rich flavour reminiscent of meat.
Ingredients
- 1 package dried wild mushrooms ½ oz
- 1 cup boiling water
- 1 onion quartered
- 1 celery stalk cut into chunks
- 1 carrot peeled and cut into chunks
- 1 package cremini mushrooms 8 oz
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup French (Puy) lentils
- 1 jar tomato purée (passata) 24 oz
- 1 sprig of thyme
- ½ cup fresh basil
- 4 cups water
- Salt and pepper
Instructions
- Soak the dried mushrooms in the boiling water for at least 5 minutes. Set aside, reserving the soaking liquid.
- In a food processor fitted with a steel blade, process the onion, celery, carrot, cremini mushrooms, and garlic into a coarse meal (see Notes).
- Set a large pot over medium heat and add the oil. Add the processed vegetables, and sauté for 5 minutes or until softened. Stir in the tomato paste, ensuring the vegetables are evenly coated, and cook for 1 minute.
- Add the rehydrated mushrooms and their soaking water, along with the lentils, tomato purée, thyme, basil, water, and salt and pepper to taste. Stir, then bring to a boil.
- Reduce the heat to medium-low, cover partially, and simmer for 30 minutes or until the lentils are tender. Adjust the seasoning to taste and serve. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Notes
The food processor saves a lot of time when preparing this sauce. Coarsely processing the vegetables also helps them blend right in with the lentils, giving the sauce a uniform texture. This trick works for any bolognese sauce, whether it’s with meat or a vegetarian version.