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I use this brown lentil (vegan bolognese) sauce in many variations: over pasta, rice, quinoa, in burritos, over spinach or kale, in a salad, and even over mashed potatoes. The quantity is enough for two meals for a family of four, so feel free to experiment and combine it as you like. 🌯🍚🥗🍝
Sprinkle it with a bit of Nutty Cashew Vegan “Parmesan Cheese”.
Delicious Brown Lentil (Vegan Bolognese) Sauce
I use this brown lentil (vegan bolognese) sauce in many variations: over pasta, rice, quinoa, in burritos, over spinach or kale, in a salad, and even over mashed potatoes. The quantity is enough for two meals for a family of four, so feel free to experiment and combine it as you like. 🌯🍚🥗🍝
Ingredients
- 500 g brown lentils
- 250 g fresh champignons or porcini mushrooms or 25g dried porcini mushrooms
- 2 carrots
- 2 large onions
- 200 g concentrated tomato paste 1 tube
- 100 g ground walnuts
- 3 large cloves of garlic
- 2 tsp salt
- ¼ tsp pepper
- 1 tbsp vegetable stock powder
- 1 tbsp sweet paprika powder
- ½ tsp hot paprika powder
- ½ tsp smoked paprika powder
- 1 tbsp fresh or dried parsley
- 1 tbsp fresh or dried basil
- 600 ml water
Instructions
- Soak the lentils in water overnight or for at least two hours.
- Finely dice onions and carrots, and sauté them for 5 minutes in a large pot with a little water. I don't use oil here.
- Drain and rinse the lentils, then add them to the pot. Add water, concentrated tomato paste, and all the spices except for parsley and basil. Crush or finely chop the garlic and add it.
- Wash, clean, and finely chop the fresh mushrooms. If using dried mushrooms, grind them into a powder using a blender or coffee grinder. Add the fresh or dried mushrooms to the pot and cook until the lentils soften (about 25 minutes).
- Towards the end, add ground walnuts, parsley, and basil.
Tips and Info
Serve over fresh spinach leaves, whole wheat spaghetti, brown rice, or quinoa. Sprinkle it with a bit of Nutty Cashew “Parmesan”.
