Lentil Bolognese ("meaty" dinner idea)

Ingredients

• 1 large Onion (chopped)
• 2 Celery Stalks (diced)
• 1 medium Carrot (diced)
• 2 tbsp Extra Virgin Olive Oil
• 200 g Mushrooms (coarsely grated (button or cremini))
• 1 tsp Fresh Rosemary (finely chopped or 1 sprig)
• 2 Bay Leaves
• ½ cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1 cup Vegetable Stock (low‑sodium)
• 1 cup Tomato Puree
• 1 cup Cooked Green or Brown Lentils (drained if canned; otherwise cooked from dry)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ¼ cup Soy Milk (unsweetened)
• 1 tsp Soy Sauce (low‑sodium if possible)

Instructions

1. Prep Vegetables

   Chop the onion, dice the celery and carrot, and coarsely grate the mushrooms. Set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrot and sauté for about 5 minutes, stirring occasionally, until softened.

   Time: PT5M

   Temperature: Medium

3. Add Mushrooms and Herbs

   Increase the heat to high, add the grated mushrooms, rosemary, and bay leaves. Sauté for another 5 minutes until the mushrooms release their moisture and begin to brown.

   Time: PT5M

   Temperature: High

4. Deglaze with White Wine

   Pour in the white wine, stirring to scrape up any browned bits. Let it simmer until the liquid has completely evaporated, about 2 minutes.

   Time: PT2M

   Temperature: High

5. Add Liquids and Lentils

   Stir in the vegetable stock, tomato puree, and cooked lentils. Season with salt and black pepper. Mix well.

   Time: PT3M

   Temperature: Medium

6. Simmer the Sauce

   Reduce heat to low and let the sauce simmer uncovered for 20‑30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.

   Time: PT25M

   Temperature: Low

7. Finish with Soy Milk and Soy Sauce

   Stir in the soy milk and soy sauce, cooking for another minute to combine.

   Time: PT1M

   Temperature: Low

8. Blend for Creamy Texture

   Remove the rosemary sprig and bay leaves. Using an immersion blender, blend about half of the sauce until smooth, leaving some chunks for texture.

   Time: PT2M

Nutrition Facts

Calories

165

Protein

11 g

Carbohydrates

73 g

Fat

28 g

Fiber

21 g