Lentil Mushroom Bolognese

This is such a cozy fall dinner. I love to incorporate plant based meals throughout the week sometimes for balance and this lentil mushroom bolognese is rich and delicious. Clients love it and I know you will too. I love to eat it over spaghetti squash but you could do a gluten free brown rice pasta, lentil pasta or slow dried bronze aged regular pasta. It comes together in about 30 minutes and is packed with protein/fiber and anti inflammatory goodness. Since my breast cancer diagnosis and treatment I love to include mushrooms in my diet daily because they are so high in cancer fighting nutrients. So this recipe is perfect to eat if you are a fellow thriver or even someone just looking to eat a little healthier. It’s also amazing to meal prep ahead of time and keep in the fridge or even freeze for a quick emergency week night dinner for the family. Enjoy! 🍄‍🟫

Recipe:

1/2 a yellow onion

1 carrot

2 sticks celery

1 lb steamed brown lentils

2 cups portobello or baby Bella mushrooms

Sprigs of Thyme

1 bay leaf

1 cup red wine

1 14 oz can mutti crushed tomatoes

1/2 cup vegetable broth

Dashes or Worcestershire sauce (optional)

Sprinkle of Parmesan (also optional, or use a vegan Parmesan)

1 whole spaghetti squash, cut in half and drizzle with olive oil/ salt/ pepper

Bake cut side down at 400 F for 25-30 minutes

Dice your onion, celery and carrot or alternatively, pulse in a blender until fine.

Add the mix in to your pan drizzled with olive oil and sauté with your thyme and bay leaf until softened. Add in salt, pepper and crushed garlic cloves.

While it is sautéing, add in your mushrooms to the blender and pulse a few times until fine crumbs that resemble meat crumbs.

Add that in to the pan and continue to sauté until softened slightly. Add in your red wine and let it simmer away for 5 minutes so the alcohol evaporates.

Now add in your tomato paste and let it cook out the bitterness for a few minutes while you toss to combine.

Then add in your broth and canned crushed tomatoes with a little extra salt and pepper.

Let it simmer away on the stove for around 20 minutes (or more if you like), until you’re ready to serve with your pasta of choice or the spaghetti squash.

Enjoy!