Spaghetti with lentil and mushroom sauce: the vegetarian Bolognese
If you are looking for something as delicious as a classic pasta bolognese, its vegetarian version with lentils as a key ingredient will delight you. An easy recipe that even those who don't prefer them will love.
Ingredients
- 150 gr. VOION lentils brown or black
- 60 ml extra virgin olive oil
- 1 dry onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, diced
- 300 gr. white mushrooms, chopped
- 100 ml red wine
- 1 tsp. tomato paste soup
- 400 gr. Concasse tomatoes
- 1 tsp. dry sweet thyme
- 2-3 allspice grains
- 1 bay leaf
- 500 gr. spaghetti, boiled
- some parsley, chopped
- salt, black pepper
Execution Method
- Boil the lentils in plenty of water to soften them and then drain them. In a saucepan, saute with half of the olive oil, the chopped onion, the garlic, the carrot for 3 minutes on medium heat. Add the lentils and mushrooms and continue for another 3-4 minutes or until the mushrooms are wilted.
- Deglaze with the wine and as soon as it evaporates, add the tomato paste, the tomatoes, the remaining olive oil, the thyme, the allspice, the bay leaf, salt and pepper. Cook on medium heat for 20-25 minutes and remove the pan from the heat. Serve the hot spaghetti with the sauce and some chopped parsley.
Source: cantina protothema.gr
