Hearty lentils and Portobello Mushrooms create a satisfying, plant-based version of Italian Bolognese. This oil-free sauce is full of delicious flavors and chunky textures. Serve over whole grain pasta for a delicious vegan dinner.
Keyword: batch-cooking, comfort food, cooking for a crowd, family, freezer-friendly, hclf, heart-healthy, hearty, high carb, low fat, lentils, meat substitute, mushrooms, oil-free, plant-based, satisfying, vegan, vegetarian, wfpb
Servings: 6
Calories: 266kcal
Ingredients
2large portobello mushrooms (about 6 ounce)gills removed and cut into bite-sized chunks
1oniondiced
1carrotdiced
2stalks celerydiced
4clovesgarlicminced
1tablespoonfresh sagechopped
1tablespoonfresh rosemarychopped
2tablespoonstomato paste
½cupred wine
24ouncesdiced Italian tomatoes
115-ounce can black or brown lentils, drained and rinsed
4servings whole grain pasta (about 8 ounces)to serve
Instructions
To make the Plant-Based Portobello Mushroom Lentil Bolognese: Preheat a wide pan or medium sauce pot over high heat. You can do this while you are chopping your vegetables. When the pan is hot, add the mushrooms, onion, carrot, celery, and a pinch of salt. Cook over high heat, stirring often, until the mushrooms and onions are browned, about 8-10 minutes. Add the garlic, sage, and rosemary. Cook until aromatic, 1-2 minutes.
Clear out a space in the center of the pan. Add the tomato paste. Caramelize the paste until you have a deep, brick-red color, about 1-2 minutes. This is also called “singe”. Then, add the red wine. Use a wooden spoon to scrape up any bits from the bottom of the pan.
Add the diced tomatoes, lentils, and 2 cups of water. Bring to a boil, and then reduce to simmer. Simmer until thick and bubbly, 45-50 minutes. Taste and season with salt and pepper.
During the last 10 minutes of cooking, boil your pasta. Follow the package directions, cooking your pasta “al dente”, 1-2 minutes shy of done. Drain the pasta and add to the Bolognese. Cook for 1-2 minutes. Taste and season with salt and pepper.