Lentil Bolognese
This lentil bolognese version has the same satisfying texture and deliciously deep and rich flavours, will anyone tell the difference?
Servings: 4 people
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 carrot diced
- 1 rib celery diced
- 1 onion chopped
- 3 cloves garlic minced
- 2 sprigs fresh rosemary leaves only
- 15g / 1/2 cup dried porcini mushrooms rehydrated in 250ml / 1 cup boiling water
- 125ml / 1/2 cup white wine
- 2 This is an affiliate link.bay leaves
- 200g / 1 cup green lentils (I used French puy lentils)
- 500g / 2 cups This is an affiliate link.tomato passata or crushed tomatoes
- 1 tbsp tomato paste
- 500ml / 2 cups water
- Salt to taste
Instructions
- Pour a cup of boiling water over the dried porcini mushrooms and let them stand for 10-15 minutes. Meanwhile In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and rosemary and cook on low heat for 10 minutes without colouring the vegetables.
- Drain the mushrooms and chop them finely, reserve the water. Add the mushrooms to the sautéed vegetables and saute for 1-2 minutes, then deglaze the pan with the white wine.
- Now add the lentils, bay leaves, tomato passata, tomato paste, water, and half of the reserved water from the mushrooms with a good pinch of salt, bring to a simmer and continue simmering covered for 45-50 minutes over low heat. By the end of the cooking time the lentils should be soft but retaining their shape and the sauce should be quite thick and savoury. Taste and add more salt if needed.
- Serve mixed with pasta or sausages on the side for a lower carb meal.
Nutrition
Calories: 309kcal | Carbohydrates: 49g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 802mg | Potassium: 1069mg | Fiber: 19g | Sugar: 9g | Vitamin A: 2920IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 6mg