Mushroom and Lentil Bolognese over Spaghetti

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mushrooms, finely chopped
• 1 cup dried brown lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 12 ounces spaghetti
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add mushrooms and cook until they release their moisture and it evaporates.
3. 3 Stir in lentils, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer.
4. 4 Cover and cook for 25 minutes, stirring occasionally, until lentils are tender.
5. 5 Meanwhile, cook spaghetti according to package instructions until al dente.
6. 6 Drain spaghetti and toss with the Bolognese sauce. Serve garnished with fresh parsley.

Equipment

• Large skillet
• Pot
• Cutting board
• Chef's knife

Variations

• Add a teaspoon of smoked paprika for a smoky twist.
• Use whole wheat spaghetti for added fiber.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.

Pairings

• Pairs well with a crisp white wine or a hoppy IPA.

Nutrition

Tips

• For extra flavor, add a splash of red wine to the sauce.
• Feel free to use baby bella or cremini mushrooms for a meaty texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.

FAQ