LET'S TRY THIS EASY DELICIOUS RECIPE TOGETHER ! LENTIL BOLOGNESE
Lentil Bolognese ,lentil recipe, plant base recipe
Lentil Bolognese 1Lb Pasta (any type you like ,recommend using veggie pasta ) 1/2 cup yellow onion diced 3 garlic cloves minced 1 cup white mushrooms diced 1 tsp oregano 1/2 tsp red pepper flakes Salt and pepper to paste(My go-to seasonings are Frontier Cajun, Creole, herbs of Italy, and Vegan chickenless seasoning) 14 oz. fire-roasted diced tomatoes 1 cup lentils (green or brown) rinsed Olive oil ½ tablespoon of brown sugar or maple syrup 2 1/2 cups water 1 cup Arrabbiata sauce, can also add more if you like ( or your favorite pasta sauce) ½ cup of Parmigiano Reggiano
Cook the pasta over the stove as you normally would. Cook lentils as you usually would, not too soft In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt, and pepper, along with 1 tbsp olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft. Next, add the diced tomatoes, Arrabbiata sauce, Parmigiano Reggiano cooked lentils, and gently combine. Place a lid on the skillet, bring the mixture to a boil, reduce heat to low, and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally. Add any seasonings for taste. Serve lentil Bolognese over pasta, sprinkle with additional red pepper flakes (+ parmesan cheese if not vegan), and enjoy!
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