Lentil Mushroom Bolognese
Got leftover lentils? This lentil mushroom bolognese is easy, vegan, and nutrition packed. Serve it over your pasta of choice, spiralized veggies, or spaghetti squash.
Servings 3
Calories 150kcal
Ingredients
- 1 cup cooked lentils brown, green, or black
- 1/2 lb mushrooms crimini or button
- 1/2 yellow onion minced
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 tsp Italian seasoning more to taste
- 1 jar tomato sauce 24 oz
Instructions
- Mince the mushrooms and the onions roughly (no need to get too precise about it).
- In a heavy bottomed soup pot or cast iron skillet, heat the olive oil over medium heat.
- Add the onions and mushrooms and cook, stirring occasionally, for about 10 minutes.
- Add the garlic and Italian seasoning and stir for a minute or two, until fragrant.
- Add the lentils and the sauce and season to taste, bring to a simmer, and cook for a few minutes to heat through and meld the flavors.
- Serve over your pasta of choice and salt and pepper to taste.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 536mg | Fiber: 7g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 3mg