This simple lentil bolognese recipe is a fast weeknight-meal which just so happens to be vegan and gluten-free. It is full of taste and a fantastic way to switch up pasta, also it comes together in under thirty minutes! .
INGREDIENTS
1 cup lentils (red or tri-colored) rinsed
1 lb favorite gluten-free-pasta
1 tsp oregano
3 garlic cloves minced
½ cup yellow-onion, diced
1 cup white mushrooms, diced
½ tsp red-pepper-flakes
24 oz favorite pasta-sauce
14 oz fire roasted diced tomatoes
¾ cup water
salt and pepper .
DIRECTIONS
1. Cook the pasta on the cooker as you normally would.
2. In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also saute about 3-5minutes till the mushrooms and onion are tender.
3. Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.
4. Serve lentil bolognese over pasta, sprinkle with extra red-pepper-flakes (+ parmesan cheese or even vegan) and enoy it!
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Notes
I like using a spicy-tomato sauce, such as a arrabbiata sauce for it! It provides more taste. .
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