INGREDIENTS

  • 10 oz of Baby Bellas Mushrooms Sliced
  • 1 cup of green dry lentils
  • 1 tablespoon of olive oil
  • 1 medium yellow onion 1/ 1/2 cups
  • 3 meidum carrots diced small 1 1/2 cups
  • 2 stalks of celery diced small 1 cup
  • 4 garlic cloves minced
  • 6 oz tomato paste
  • 28 oz can crushed tomatoes
  • 2 cups of vegetable stock
  • 1 cup of water
  • 1 tablespoon of dry italian blend herbs
  • 1/2 cup of dry red wine
  • 1 teaspoon of sugar
  • 1 sprig of fresh rosemary wrapped in twine with 3 sprigs of fresh thyme
  • 1/4 teaspoon of red pepper flakes
  • salt and pepper to taste

Directions

  • 1. Add olive oil to a dutch oven on medium high heat, then add the mushrooms and brown to bring out the flavors takes about 7 to 8 minutes. Remove mushrooms set aside
  • 2. In the same pan add olive oil then add onion, celery, carrots, red pepper flakes and garlic and saute for 10 minutes. Then add the wine and let cook out taking about 1 minute.
  • 3. After wine is cooked out add the tomato paste and cooked mushrooms to the pan and cook for 3 minutes longer.
  • 4. Then add the crushed tomatoes, lentils, vegetables stock and water and stir to combine all the ingredients.
  • 5. Stir in your dry Italian herb blend and sugar. Using cooking twine tie up your fresh herbs rosemary and thyme and drop them into the bolognese.
  • 6. cook for 45 to 60 minutes until the lentils are cooked through to your liking. If lentils soak up all the liquid add 1/2 cup of water each time to thin out bolognese. Remove the bundle of herbs at the end of cooking,
  • 7. Enjoy over speghetti squash or your favorite noodles

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