LENTIL & MUSHROOM BOLOGNAISE
This vegan bolognaise is comfort food at its finest and will go down well with the whole family!
INGREDIENTS • Favourite gluten free pasta
• 125ml Yellow onion diced
• 3 Garlic cloves minced • 250ml White mushrooms diced
• 5ml Oregano
• 2.5ml Red pepper flakes • Pinch of salt and pepper
• 375ml Fire roasted diced tomatoes • 750ml FavoUrite pasta sauce*
• 250ml Lentils (green or brown) rinsed
• 625ml Water
In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with 5ml olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.
Next, add the diced tomatoes, tomato sauce, lentils and water and stir to combine. Place a lid on the skillet, bring mixture to a boil, then reduce heat to low and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.
Serve lentil bolognaise over pasta, sprinkle with additional red pepper flakes and enjoy! Serves: 4-6
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