Monday, June 9, 2014

Lentil Spaghetti Bolognese Sauce

Lentil Spaghetti Bolognese Sauce
Modified recipe

1            tablespoon olive oil
1            cup diced onion
4            cloves garlic, minced
1            medium carrot, finely diced
1            celery rib, finely diced
1            Portobello Mushroom, diced
1            cup diced red pepper
1-1/2      cups cooked brown lentils with liquid
2            14 oz. cans diced tomatoes with liquid
1            teaspoon molasses or maple syrup
1            teaspoon smoked paprika
2            tablespoons tomato paste
1/4         cup red wine
1            teaspoon balsamic vinegar
1            teaspoon dried tarragon leaves
2            teaspoon dried basil
              water or vegetable stock to thin
              vegan parmesan (optional)
              salt and pepper to taste

Prepare all vegetables
Heat oil in large sauté or sauce pan.
Saute onions until soft, add the rest of the vegetables and sauté until soft.
Add lentils and liquid, diced tomatoes and rest of the ingredients.

Cook the pasta while the sauce is simmering.  Save a cup of pasta water and use for thinning the sauce if needed. 

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