Lentil Mushroom Bolognese Recipe

1

Ingredients

3-4 cups fresh Mushrooms, quartered & sautéed
4-5 Shallots peeled
4 cloves Garlic peeled
8 Medium Carrot, chopped
5-6 Celery stalks, chopped
2 Tbl Olive or Vegetable Oil
2 8 oz. can green or brown lentils, drained (you could also use dry lentils that you have cooked & drained)
Big splash of White Wine
2 8 oz. fire roasted Diced Tomatos, with juices
Salt and Pepper, to taste
2 boxes pasta

Preparation

Step 1

cook pasta set aside

Chop the mushrooms.

In a food processor, coarsely chop the carrot, garlic, shallot and celery.

In a large pot, add the oil over medium heat. Stir in the processed mixture and mushrooms. Season with salt and pepper. Continue to cook until vegetables are tender. Add the lentils and wine (if desired) and cook until liquid has nearly evaporated. Stir in tomatos with juices. Reduce heat to low, cover and cook for 10 minutes or until all of the liquid has evaporated. Stir frequently to avoid scorching. The sauce will be very thick. Taste and season again with salt and pepper, if necessary.