This hearty dish uses meaty mushrooms and protein-rich lentils to beef up a entirely plant-based mostly dinner. Meat eaters would perchance well no longer even comprehend or no longer it’s vegan!
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- 3 Tbsp.
olive oil
- 1
onion, finely chopped
-
Kosher salt and pepper
- 8 oz.
cremini mushrooms, trimmed and chopped in a meals processor
- 2
trim cloves garlic, finely chopped
-
1/4 to 1/2 tsp crushed red pepper
- 3 Tbsp.
tomato paste
- 1/2 c.
dry white wine
- 1 c.
red lentils
- 1
14.5-ozcan crushed tomatoes
- 1 Tbsp.
mushroom bouillon putrid (we aged Greater Than Bouillon)
- 1 lb.
pappardelle, linguine or fettuccine
-
Chopped parsley, for serving
-
- Step 1Warmth oil in Dutch oven on medium. Add onion, season with 1/2 teaspoon every salt and pepper, and cook dinner, lined, stirring every so frequently, 4 minutes. Develop heat to medium-excessive, add mushrooms and cook dinner, stirring every so frequently, till deep brown and starting up to stay, 8 to 10 minutes.
- Step 2Minimize heat to medium, lag in garlic and crushed pepper, and cook dinner 1 minute. Traipse in tomato paste and cook dinner, stirring till dusky brown, 2 minutes. Traipse in wine, scraping up any browned bits, then lag in lentils, tomatoes, 2 cups water, and bouillon. Reveal to a boil, then simmer till lentils are relaxed, 30 to 35 minutes. Meanwhile, cook dinner pasta per equipment instructions. Attend bolognese over pasta, topped with parsley if desired.
NUTRITIONAL INFORMATION (per serving): About 530 energy, 10 g fat (1.5 g saturated), 22 g protein, 790 mg sodium, 88 g carbohydrates, 9 g fiber
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Kate Merker (she/her) is the Chief Meals Director of the Hearst Standard of living Community, overseeing the group that produces meals recount material for so a lot of Hearst titles, along with Correct Housekeeping, Ladies folks’s Health, Prevention, Woman’s Day and Country Residing. She has clocked nearly two decades of skills in meals media and earlier than that, worked at about a of Contemporary York Metropolis’s finest restaurants.
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