This simple lentil bolognese recipe is a fast weeknight-meal which just so happens to be vegan and gluten-free. It is full of taste and a fantastic way to switch up pasta, also it comes together in under thirty minutes!
Keyword: bolognese, lentil bolognese
1cuplentils (red or tri-colored) rinsed
3garlic cloves minced
1cupwhite mushrooms, diced
14ozfire roasted diced tomatoes
salt and pepper
Cook the pasta on the cooker as you normally would.
In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also saute about 3-5minutes till the mushrooms and onion are tender.
Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.
Serve lentil bolognese over pasta, sprinkle with extra red-pepper-flakes (+ parmesan cheese or even vegan) and enoy it!
I like using a spicy-tomato sauce, such as a arrabbiata sauce for it! It provides more taste.