Bolognese with Lentils and Mushrooms

Vegan • Vegetarian • Dairy-free • Gluten-free • Nut-free

This plant-based sauce gets its sustenance from protein-packed lentils, while mushrooms
lend a depth of flavor reminiscent of meat. Serve over pasta, such as pappardelle, or, for
even more veggies, along with roasted spaghetti squash. Serves 4 to 6

1 package (½ oz/15 g) dried wild 1. Soak the dried mushrooms in the boiling water for at least
mushrooms 5 minutes. Set aside, reserving the soaking liquid.
1 cup (250 mL) boiling water
2. In a food processor fitted with a steel blade, process the onion,
1 onion, quartered
celery, carrot, cremini mushrooms, and garlic into a coarse meal
1 celery stalk, cut into chunks
(see Kitchen Tip).
1 carrot, peeled and cut into chunks
1 package (8 oz/227 g) cremini 3. Set a large pot over medium heat and add the oil. Add the
mushrooms processed vegetables, and sauté for 5 minutes or until softened.
2 garlic cloves Stir in the tomato paste, ensuring the vegetables are evenly
2 Tbsp (30 mL) olive oil
coated, and cook for 1 minute. Add the rehydrated mushrooms
and their soaking water, along with the lentils, tomato purée,
1 Tbsp (15 mL) tomato paste
thyme, basil, water, and salt and pepper to taste. Stir, then bring
1 cup (250 mL) French (Puy) lentils to a boil.
1 jar (24 oz/680 mL) tomato purée
(passata) 4. Reduce the heat to medium-low, cover partially, and simmer for
1 sprig of thyme 30 minutes or until the lentils are tender. Adjust the seasoning
½ cup (125 mL) fresh basil to taste and serve. Any leftovers can be stored in an airtight
container in the refrigerator for up to 3 days or in the freezer
4 cups (1 L) water
for up to 3 months.
Salt and pepper

K I TC H E N T I P : The food processor saves a lot of time when preparing this

sauce. Coarsely processing the vegetables also helps them blend right in
with the lentils, giving the sauce a uniform texture. This trick works for
any bolognese sauce, whether it’s with meat or a vegetarian version.

162 E V E R Y D AY M E D I T E R R A N E A N

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