Main Dishes
Lover

Lentil Bolognese


Serves 4-6 Good over jacket potatoes, quinoa, or pasta.

Ingredients

  • 4 slice Garlic , Minced
  • 1 Whole Portobella Mushroom , shredded
  • 1 Whole zucchini , shredded
  • 4 tablespoon Tomato Paste
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Italian seasoning
  • ½ tablespoon Red Pepper Flakes
  • 3 cup Lentils , cooked
  • 0.3 cup Red Wine
  • 28 ounce Crushed Tomatoes
  • 14 ounce Crushed Tomatoes
  • ½ cup Coconut Milk

Instructions

    • Add zucchini and mushroom to food processor and pulse to small dice.
    • Heat a large pot over medium heat and add the olive oil.
    • Add garlic, cook for 30 seconds. Add shredded zucchini and mushroom-  cook for 5-6 minutes, until mushrooms soften.
    • Stir in tomato paste, seasonings, and brown sugar. Cook for 5 minutes
    • Add lentils and stir to combine.
    • Add in tomatoes and red wine. Stir in coconut milk. 
    • Bring mixture to boil, then reduce to simmer and cover. Cook at least 20 minutes.

 

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