Lentil and mushroom pasta sauce

By Greta Podleski
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vegan-bolognese
Credit: <p>THE SOCIAL</p>

Recipe excerpted from Yum and Yummer cookbook.

YIELDS
8 CUPS

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 2/3 cup each of diced carrots and diced celery
  • 2 teaspoon minced garlic
  • 3 cups finely chopped mushrooms
  • 1 jar (25 ounces) marinara sauce
  • 1 can (19 ounces) petite-cut tomatoes (with liquid)
  • 1 tablespoon balsamic vinegar or a splash of red wine
  • 2 tablespoons dried Italian seasoning or 1 teaspoon each of dried oregano and dried basil
  • 1 can (19 ounces) lentils, drained and rinsed
  • 2 tablespoons minced fresh parsley (optional)

Directions

  1. Heat olive oil in a large soup pot over medium-high heat. Add onions, carrots, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add mushrooms and continue to cook until mushrooms are tender, about 5 minutes.
  2. Stir in marinara sauce, tomatoes with their liquid, vinegar and Italian seasoning. Bring mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes. Ass lentils and cook for 5 more minutes. Remove from heat and stir in parsley – if using. Serve over hot pasta. 
Nutritional information (per serving)
Calories 156, Fat 2.8 g, Protein 7.7 g, Carbs 26 g, Cholesterol 0 mg, Sodium 335 mg

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