Lentil-Mushroom No-Meat Pasta (Bolognese)

Lentil-Mushroom No-Meat Pasta (Bolognese)

Lots of people have fond childhood associations with spaghetti and meat sauce, yet many get that same comfort from a plant-based version. The combination of lentils and mushrooms contributes plenty of flavor and a hearty texture to this simple pasta sauce. Serve over whole grain pasta or polenta. It freezes well and can easily be multiplied. Make a double batch and freeze half for quick weeknight dinners, or stop simple oats in the morning, too.

Serves: 2-4 Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients

• 2 tablespoons olive oil (or ½ cup/60 ml) vegetable oil
• 2 medium onions, finely chopped
• 2 portobello mushrooms or one 10-ounce (283 g) package cremini mushrooms, trimmed and chopped
• 3 large carrots, finely diced
• 3 garlic cloves, chopped
• 1 teaspoon oregano
• ½ teaspoon cumin
• 1 cup (200 g) brown lentils
• One 28-ounce (794 g) can pureed or crushed tomatoes with juice (diced if diced)
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt and black pepper
• Cut and basil

Preparation

• Heat a large saucepan over medium heat. Add the onion and mushrooms. Cover and cook until they are soft, about 5 minutes. Add the remaining 1 tablespoon oil, the cooked herbs, garlic, and carrots. Stir to combine. Cook for 2 minutes, stirring constantly.

• Stir in the water and lentils. Bring to a boil, then reduce the heat to medium-low and cook for 5 minutes, covered. Add the tomatoes and juices (if diced) and vinegar. Replace the lid, reduce the heat to low, and cook for about 30 minutes.

• Cook the pasta according to the package instructions.

• Remove the sauce from the heat and season with salt and pepper to taste. Garnish with the basil and serve atop the pasta.