A HEALTHY VERSION OF A FAMILIAR CLASSIC

Loaded with veggies, this mushroom lentil vegetarian bolognese is a delicious spin-off of a familiar classic that will be enjoyed by everyone. Yes, even the die-hard carnivores. 

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VEGETARIAN BOLOGNESE LENTILS & MUSHROOMS

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A healthy version of a familiar classic

To have a few favorite go-to family meals that will put a smile on everyone’s face is what we seriously need in our life. Reduce stress and enjoy healthy delicious food with minimal effort.

Loaded with veggies, this mushroom lentil vegetarian bolognese is a delicious spin-off of a familiar classic that will be enjoyed by everyone. Yes, even the die-hard carnivores.

In addition to the lentils, we added some chestnut mushrooms they bring richness and a meaty texture to this vegetarian bolognese recipe.

This recipe will be one of your absolute family favorites. You’ll see.

That’s why we recommend making a big batch of vegetarian bolognese sauce to freeze in meal-sized portions. So at any time, you can just cook some pasta while you defrost your homemade mushroom lentil sauce.

There you go!

WHAT

2 - 3 servings

9 oz / 250 g spaghetti 

1 can peeled tomatoes

2 oz  / 50 g red lentils 

9 oz / 250 g chestnut mushrooms 

1 stem celery

¼ of a big carrot 

½ onion 

1 clove of garlic 

2 tablespoons olive oil, to bake 

1 tablespoon dried oregano 

3.5 oz / 100 g parmesan - grated

salt & pepper, to  taste 



HOW

  1. Peel and mince onion and garlic.

  2. Peel and cut carrot and celery into small cubes

  3. Using a food processor or finely slice mushrooms

  4. In a cooking pan, pour in water and salt and bring to a boil.

  5. In a baking pan, saute onion, garlic, carrot, and celery. Add mushrooms and oregano, stir fry 5 min.

  6. Finely slice peeled tomatoes and add with the lentils to the baking pan. Let everything simmer for about 10 min.

  7. Add some water when the sauce gets too thick. Season with salt & pepper.

  8. Cook the spaghetti 'al dente' according to instructions on the package

  9. Serve your homemade sauce on the spaghetti paired with the grated parmesan.

NOTE

We’re happy we can share this vegetarian bolognese recipe from De Hippe Vegetariër founded by Isabel Boerdam.

Isabel (28) has been a vegetarian since she was nine years old. In 2013 she started her popular foodblog De Hippe Vegetariër (The Trendy Vegetarian) and three years later published her book with the same name. In the meantime, Isabel has been able to turn her passion into her work and, as a vegetarian food expert, advises companies on how they can respond to the flexitarian trend. This year, Isabel launched the successful first edition of the National Week Zonder Vlees which became the start of a real movement in the Netherlands.

https://www.facebook.com/dehippevegetarier/

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