DINNER
LENTIL MUSHROOM BOLOGNESE

This is a dish my oldest son requested this week, which I was very happy to make! It is so healthy, easy and versatile and always leaves some leftovers for quick meals during the week. I love it over chickpea noodles or cauliflower rice. My kids love it with fusilli pasta and even “healthy” sloppy joes on a bun!

LENTIL MUSHROOM BOLOGNESE

Makes: 6-8 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes

INGREDIENTS:

2 tablespoons olive oil or avocado oil
1 medium sweet onion, diced
3 large cloves garlic, minced
¼ tsp fine sea salt or to taste
16 ounces (450 g) sliced cremini mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3 cups chunky Marinara sauce (I’m in love with White Linen from Costco)
1 (14-ounce/398 mL) can lentils, drained and rinsed, or 1 ½ cups cooked lentils
¾ cup jarred roasted red pepper, drained and chopped
2 tablespoons tahini
½ teaspoon freshly ground back pepper
½ teaspoon red pepper flakes

DIRECTIONS:

  1. Start cooking pasta/quinoa/rice or whatever you would like to serve with the Bolognese.
  2. In a large Dutch oven or saucepan, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt and stir. Saute for 4 to 5 minutes, until the onion is softened.
  3. Stir in the mushrooms, oregano, basil, and thyme and cook for 7 to 8 minutes over medium-high heat, until most of the water cooks off.
  4. Into the pot with the mushrooms, stir in the marinara sauce, lentils, roasted red pepper, and tahini until well combined. Simmer over medium heat, uncovered, for a few more minutes.
  5. Taste and season with salt, black pepper, and red pepper flakes if using.