Mushroom–Lentil Bolognese Sauce
Prep 10 minCook 23 minMedium5 servings
A rich and hearty plant-based bolognese made with black lentils and baby portobello mushrooms. Full of umami flavor from miso and nutritional yeast — perfect over pasta or zoodles.
Instructions
- Heat ¼ cup (60ml) of water in a large, deep skillet or saucepan over medium heat.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Add the mushrooms and cook for 3 minutes longer.
- Stir in the tomato puree, miso paste, nutritional yeast, oregano, basil, and red pepper flakes (if using).
- Add the chopped tomatoes and cooked lentils and simmer, stirring frequently, for 15 minutes or until the sauce has thickened and the flavors have blended.
- Stir in the balsamic vinegar and taste and adjust seasoning if needed.
- Keep warm over low heat until serving.
