Incredible Vegetarian Bolognese (lentil and mushroom)
A flavor packed, delicious vegetarian spaghetti bolognese with lentils and mushrooms. This will satisfy any meat eater and is a fantastic alternative to a traditional bolognese recipe.
Servings: 4 people
Ingredients
- 120 grams green lentils might be labelled French or Puy
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 carrot finely diced
- 1 stalk celery finely diced
- 400 grams mushrooms finely chopped,
- 5 garlic cloves finely diced
- 1 tablespoon fresh rosemary leaves roughly chopped
- 1 tablespoon fresh sage leaves finely chopped
- ⅓ cup tomato paste I used a whole 130 gram tube
- 1.5 tablespoons tamari
- 1 cup white wine I used a sauvignon blanc
- 2 cups vegetable stock (or chicken if you aren't vegetarian)
- 1 cup milk see notes
- ¼ cup cream OPTIONAL
- Pasta of your choice extra fresh rosemary and parmesan to serve
Instructions
- Rinse the lentils under cold water in a sieve then boil for 10 minutes in a saucepan. Drain then rinse under cold water to stop them cooking further and set aside.
- Heat the olive oil in a large Dutch Oven or casserole pot over a medium heat and gently fry the onion, carrot and celery for 5 mins to soften. Add a big pinch of salt and pepper.
- Add ½ of the mushrooms and continue cooking for 3 minutes until they reduce down slightly.
- Add the rest of the mushrooms and cook for 6 - 7 minutes gently.
- Add the garlic and herbs and cook for a further 2 minutes.
- Add the tomato paste and tamari and cook for 2 - 3 mins. Tomato paste needs this time to develop it's flavor.
- Add the lentils and mix well.
- Add the wine, bring to a simmer and reduce for 4 - 5 minutes.
- Add the stock and milk, bring to a gentle simmer then lower heat slightly and cook uncovered for 50 minutes - 1 hour or until most of the liquid has reduced. It should be at a VERY gentle simmer.
- Stir every 10 mins or so as the lentils are heavy and will sit on the bottom. Check out video below to see how it should look.
- Season to taste.
- Optional step is to add ¼ cup cream at the end. It really helps the sauce cling to the pasta.
- I allow about a cup of sauce per person and like to add the cooked pasta straight into the sauce. Let the sauce and pasta bubble away gently for a good 3 - 4 minutes. I undercook pasta by a minute for this reason.
- Top with extra fresh rosemary and lots of parmesan cheese (or vegan alternative).
Video
Notes
Cooking time - If the low heat on your stove top is still quite hot it won't take as long. Look at the photos in the post above as a guide. You want most of the liquid reduced but not all of it.
Milk - I use whole milk, if you want to make this vegan use any milk alternative, soy would be a good option.
Mushrooms - I used brown mushrooms (cremini or baby bellas). You could use a combination of different mushrooms if you wish. Scroll up to the blog post to see how they look when cut. They shouldn't be cut too fine.
Stock - If you aren't vegetarian I highly suggest using chicken stock for extra flavor.
Lentils - I prefer green lentils as they have a robust texture. Boiling them for 10 mins first ensures they end up being the perfect texture.
Pasta - I allow 100 grams dried per person or 150 grams fresh.