Vegan Bolognese with Lentils and Mushrooms

Hello everybody! I’ve gotten waaay more into actually writing down my recipes, so they are much easier to share with you. But honestly, you can add anything you want. The reason why there are mushrooms in this recipe is that I had some, so don’t go out of your way to find something if it’s super expensive or not in season, instead go for something that you already have, perhaps something that’s going bad soon. Squash, carrots, potatoes, etc all work great as well.

  • 1 can of diced tomatoes
  • ½ dl of olive oil
  • 2 dl of red lentils (dry)
  • 3 cloves of garlic
  • 1 medium onion
  • 1 dl of seasonal mushrooms
  • Fresh basil
  • Rosemary
  • Oregano

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Chop the onion and the garlic and fry it on the bottom of a cast-iron skillet in hot olive oil for 3 minutes. When the onions are starting to brown, add finely diced mushrooms, stir for 1 minute and then add the content of one can diced tomatoes. Fill the empty can with water and add that as well. Let it simmer for a few minutes, then add the lentils along with another can’s worth of water. Close the lid and let it simmer for 5-10 minutes. Stir every minute to make sure nothing sticks to the bottom. Add your spice mix of choice, I prefer a good combo of fresh basil, rosemary, and oregano, along with salt and pepper. Let it simmer for another 5-7 minutes or until the sauce is thick. Serve with rice, potatoes or pasta.

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