Lentil and Mushroom Bolognese - Joy Bauer

Name: Lentil and Mushroom Bolognese - Joy Bauer
Cuisine: European, Italian, Mediterranean
Ingredients: • 1½ tablespoons olive oil; • 1 cup celery, finely diced (~3 stalks); • 1 cup carrots finely diced (~2 to 3 small); • 1½ cups leeks, finely diced (1 large or 2 small); • 1 cup red bell pepper, finely diced (1 medium); • 1 pound mushrooms, finely diced (~6 to 7 cups); • 3 cloves garlic, finely minced; • 1 teaspoon fresh thyme leaves (or dried thyme); • 1 teaspoon oregano; • 1 tablespoon tomato paste; • 1 teaspoon kosher salt, or more to taste; • Freshly ground pepper; • ¼ teaspoon crushed red pepper flakes, optional; • ¼ cup red wine; • 1½ cups reduced-sodium vegetable broth; • 1 can (28 ounces) crushed tomatoes; • 1 cup dry brown or green lentils; • 1 to 2 teaspoons tamari or soy sauce, optional; • 1 tablespoon fresh parsley and/or basil, minced

11 steps

Updated at: Thu, 01 Feb 2024 22:22:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories187.5 kcal (9%)

Total Fat3.6 g (5%)

Carbs31 g (12%)

Sugars8.6 g (10%)

Protein10.2 g (20%)

Sodium498.7 mg (25%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ tablespoonsolive oil

1 cupcelery

finely diced

1 cupcarrots

finely diced

1 ½ cupsleeks

finely diced

1 cupred bell pepper

3 clovesgarlic

1 teaspoonfresh thyme leaves

or dried thyme

1 teaspoonoregano

1 tablespoontomato paste

1 teaspoonkosher salt

or more to taste

pepper

Freshly ground

¼ teaspooncrushed red pepper flakes

optional

¼ cupred wine

1 ½ cupsreduced-sodium vegetable broth

1 x 28 ouncescrushed tomatoes

can

1 cupdry brown lentils

or green

1 teaspoonstamari sauce

or soy, optional

1 tablespoonfresh parsley

or basil, minced

Instructions

Step 1

RECIPE NOTES

Step 2

• If you prepare the sauce ahead of time, you’ll need to add ¼ to ½ cup more broth when reheating.

Step 3

• You can use any reduced-sodium broth you’d like, vegetable, mushroom, even chicken broth. Water will work, too. If you use a standard saltier broth (regular versus reduced-sodium), cut back on the kosher salt. You can always add more later, at the end, when you taste the finished Bolognese.

Step 4

Prep time 15 minutes

Step 5

Preparation

Step 6

In a heavy bottom pot, warm the olive oil over medium-high heat. Add the celery, carrots, leeks and bell pepper, and cook for 8 to 10 minutes, stirring frequently to prevent scorching. The vegetables will begin to soften and caramelize. If at any point the veggies become too dry or start to stick, drizzle on a bit more olive oil or mist with oil spray.

Step 7

Add the mushrooms and continue to cook over medium-high heat for another 8 minutes, stirring frequently until most of the moisture has evaporated. You will be left with a caramelized and flavorful vegetable pulp.

Step 8

Add the garlic, thyme, oregano, and tomato paste. Cook for 1 minute, scraping the bottom of the pan and incorporating the paste. Add the salt, freshly ground pepper, and crushed red pepper flakes.

Step 9

Add the red wine and deglaze the bottom of the pot. Continue to cook over medium-high heat for 1 to 2 minutes until the liquid evaporates. Add 1½ cups broth or water, crushed tomatoes, and dry lentils. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally until lentils are tender and most of the liquid is absorbed.

Step 10

Remove lid and cook for another 5 minutes adding any additional liquid if needed to create tender lentils and a thick rich sauce. Season with additional salt, freshly ground pepper and the fresh minced parsley. Serve over whole-grain pasta, zoodles, or spaghetti squash.

Step 11

Nutrition provided for 1 cup sauce.