Mushroom Lentil Bolognese
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Hearty Mushroom Lentil Bolognese

A hearty mushroom lentil bolognese loaded with deep flavours! Serve with courgetti/ zoodles or do a half and half with half pasta and half courgetti. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 1 large carrot
  • 2 celery sticks
  • 2 garlic cloves
  • 300 g brown mushrooms
  • 2 tbsp tomato puree
  • 120 ml / 0.5 cup red wine
  • 150 g / 3/4 cups lentils
  • 2 x 400 g tinned tomatoes
  • 2 tbsp thyme
  • 2-3 bay leaves
  • 1 tsp sugar (optional, to taste)
  • salt and pepper to taste
  • 350 ml water, more or less

Instructions

  • Finely dice the onion, celery and carrot. Mince the garlic. Chop the mushroom. 
  • Heat a large pan and add oil. Fry the onion, carrot and celery on medium heat for 5-8 minutes, stirring regularly, until softened and translucent. 
  • Add the garlic and fry for a minute, and then add the mushrooms and fry for a couple of minutes, until the mushrooms have softened.
  • Add the tomato puree and cook it off for a minute.
  • Pour in the red wine and cook until reduced to half. 
  • Add lentils, tomatoes and herbs. Bring to a boil, stir and leave to simmer for about 40-45 minutes. Check the sauce regularly and add water as the lentils will absorb plenty of liquid and you will have to add about 350 ml / 1.5 cups of water to the sauce whilst it simmering. 
  • Once the sauce has simmered for 40-45 minutes, season with salt and pepper and sugar if needed. 
  • Serve the lentil bolognese with spiralized courgette/zucchini and rocket salad. Finish with a good dose of parmesan/pecorino, or nutritional yeast to keep it vegan. 

Notes

  1. Try and dice the carrot, onion and celery as finely as you can, however...
  2. You can grate the carrot, onion and celery in a food processor if you wish to save some time / don't want to chop. 
  3. The recipe calls for brown mushrooms, but other mushrooms such as portobello mushroom or white button mushrooms work too.
  4. Like mentioned, keep an eye on the sauce whilst simmering as the lentils will absorb plenty of liquids! I usually add anything between 1.5-2 cups, more or less, in total, to the sauce. Depending on what kind and brand of lentils you use, the amount of water can vary, so keep an eye and top up with water regularly. 
  5. To keep this vegan, skip the parmesan and serve with nutritional yeast instead.