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| Delicious Vegetarian Bolognese |
"I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad."
Ingredients :
- 1 tablespoon vegetable oil
- 2 cups finely chopped mushrooms
- 1 cup finely chopped leek
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- coarsely ground black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- 3/4 cup creme fraiche
- 2 carrots, grated
- 1/2 cup red lentils
- 3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
- 1/2 teaspoon sambal oelek (chile paste)
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 44M |
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- Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
- Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.
Notes :
- Add a little water in step 2 if sauce starts to stick.
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