Lentil and Mushroom Bolognese
This vegan Bolognese sauce is totally earthy and comforting. Another great way to enjoy Quebec lentils.
Preparation
10 minutes
Cooking
25 minutes
Yield
4 portions
Key ingredient(s) in this recipe
Adapted from Sweet Simple Vegan
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30 ml (2 tbsp) canola oil
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1 onion, finely chopped
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2 celery stalks, diced
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1 carrot, diced
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½ red bell pepper, diced
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8 oz (227 g) white mushrooms, diced
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5 garlic cloves, minced
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1,25 ml (¼ tsp) salt
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1,25 ml (¼ tsp) black pepper
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1,25 ml (¼ tsp) crushed chili pepper
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2 bay leaves
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30 ml (2 tbsp) tomato paste
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15 ml (1 tbsp) balsamic vinegar
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796 ml can (28 oz) crushed tomatoes
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500 ml (2 cups) vegetable broth
- 1
Heat the oil in a large skillet over medium heat. Toss in the onion, celery, carrot, bell pepper, and mushrooms. Cook for about 5 minutes, until the veggies soften up.
- 2
Stir in the garlic, spices, and tomato paste. Cook for another 2 minutes.
- 3
Pour in the balsamic vinegar, crushed tomatoes, broth, and cooked lentils. Bring everything to a boil, then turn down the heat and let it simmer for about 15 minutes.
- 4
Season it and add your favorite cooked pasta.
- 5
Servir avec quelques feuilles de basilic et du fromage râpé, au goût!
