Classic Italian dish turned vegan: Mushroom & Lentil Bolognese with Pasta.
2–3 tbsp. olive oil
1 medium red onion, diced finely
5–6 garlic cloves, diced finely
2 celery stalks, diced finely
1 large purple carrot, diced finely
9 oz. (250g) brown mushrooms (champignons), diced finely
5.3 oz. (150g) fresh shiitake, diced finely
5.3 oz. (150g) beluga lentils, rinsed
2 sprigs rosemary, chopped finely
2–3 thyme sprigs, chopped finely
1 tsp. dried oregano
1 tsp. flaky sea salt
1/2 tsp. smoked paprika powder
some drops of liquid smoke* (optional)
some fresh pepper
1/2 cup (120ml) dry red wine (vegan)
1 1/2 cups (360ml) vegetable stock
2 cans (each 14 oz. /400g) diced tomatoes
1. Peel and dice the onion and garlic finely. Wash and dry the celery and carrot and dice finely. Clean the mushrooms/shiitake and dice finely. Wash and dry the rosemary and thyme, remove the leaves from the stems and chop finely. Set everything aside.
2. Heat up a large pot or dutch oven. Add the olive oil and heat up. Add the diced onion and fry until soft and glossy. Add the diced garlic and fry for a minute with the onions. Add the diced celery and carrot and fry for 4-5 minutes – stir from time to time so nothing burns. Add the diced mushrooms and cook for 6-8 minutes until lightly browned. Rinse the beluga lentils with cold water, drain and add to the pot – mix everything and let cook for another 2 Minutes. Mix in the chopped rosemary, thyme, oregano, salt, smoked paprika, liquid smoke* (optional), and some fresh pepper. Deglaze with the red wine and vegetable stock, bring back to a boil, then add the diced tomatoes and mix in. Reduce the heat to a medium-low, cover the pot/dutch oven, and let the sauce simmer for about 1 hour. If too much liquid evaporates during cooking, add some additional water, and continue cooking. Season the bolognese with some more salt and pepper if necessary and serve with your favorite pasta.
Keywords: vegan, bolognese, mushrooms, lentils, pasta