Mushroom and Lentil Bolognese sauce
Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Give it 1/5
Give it 2/5
Give it 3/5
Give it 4/5
Give it 5/5
Average: 3.8 (56 votes)
Difficulty:
Cuisine:
Saved:
Italian
364
Recipe by: Australian Mushrooms
This mushroom and lentil bolognese sauce recipe is the perfect vegetarian meal for the family. This recipe is perfect for a meatless Monday dinner idea. Omit parmesan for vegan a version.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Mushroom and Lentil Bolognese sauce
Ingredients:
Method:
  1. Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside. Increase the heat to medium-high, then add the mushrooms and cook for 5 minutes or until golden. Return the vegetables to the pan with the oregano and season with salt and pepper. Stir in the lentils and pasta sauce and bring to a simmer, then reduce heat to a medium. Cook for a further 5 minutes to allow flavours to infuse and sauce to thicken. Keep warm
  2. Meanwhile, bring a large saucepan of salted water to the boil. Cook the pasta according to packet instructions, then drain and add to the Bolognese sauce, tossing well to combine
  3. Divide the pasta among bowls and scatter over parmesan to serve
Tips & Hints:
  • Omit parmesan for vegan version
FacebookPintrestX (Twitter)Google ClassroomShare via Email