Name: Lentil Bolognese recipe by Poonam Bachhav at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 onion finely chopped; 3-4 cloves of garlic; 1/2 cup carrot, grated; 1 1/2 cup tomato puree ( pulse 2-3 large tomatoes to get smooth paste ); 4-5 button mushrooms , sliced; 1/2 cup red lentil; 2 cups vegetable stock; handful of fresh mint leaves; Salt to taste; Freshly crushed black pepper to taste; 2 tablespoon olive oil

ABOUT Lentil Bolognese RECIPE

Lentil Bolognese is a hearty, vegan , gluten free recipe which is a healthy vegetarian alternative to the classic Bolognese and a delicious variation from the usual and traditional pasta dishes . This lentil Bolognese makes up for a flavorful protein and fiber rich , meatless dinner within half an hour. You can have this healthy and delicious sauce over dinner or lunch just as it is or serve it with pasta , pair it with Lasagne Rolls or use it as a crepe stuffing or serve as a side dish with steamed rice. Basically the word Bolognese denotes a sauce of minced beef , tomato, onion, and herbs and which is served typically with pasta. Here in this vegetarian version of the Bolognese, lentils make up for the protein source and the mushrooms lend an earthy flavor and texture to the sauce. I have used red lentils in the recipe, which are quick to cook , are packed with protein and fiber and give the sauce a beautiful color as well. The sauce is cooked in wholesome vegetable stock making it all the more nutritious.

Ingredients Serving: 4

1 onion finely chopped
3-4 cloves of garlic
1/2 cup carrot, grated
1 1/2 cup tomato puree ( pulse 2-3 large tomatoes to get smooth paste )
4-5 button mushrooms , sliced
1/2 cup red lentil
2 cups vegetable stock
handful of fresh mint leaves
Salt to taste
Freshly crushed black pepper to taste
2 tablespoon olive oil

Instructions

In a wok or large saucepan heat oil and add minced garlic followed by onions . Gently fry for 1-2 minutes . Next add in grated carrot and saute for about 2 minutes.
Add the tomato puree followed by the sliced mushrooms and cook on medium flame for 4-5 minutes. Next add in rinsed and drained red lentil and vegetable stock.
Season with salt , pepper and mint leaves . Bring the mixture to a boil , partially cover the pan and simmer for 15 minutes until thick and soft.
Serve the hearty lentil Bolognese sauce with pasta or as required.

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