Mushroom and Lentil Bolognese

You will not miss the meat in this one. Finely chopped mushrooms and lentils build a sauce with real body and depth, the kind of thing that clings to pasta the way a good bolognese should. With 13 grams of fiber per serving from two prebiotic powerhouses, this is comfort food that's also genuinely doing something for your gut.

Ingredients

• 1 cup green or brown lentils, rinsed
• 300g mushrooms (cremini or mixed), finely chopped
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 2 cans (800g total) crushed tomatoes
• 2 tbsp olive oil · 2 tbsp tomato paste
• 1 tsp dried oregano · 1 tsp dried thyme · 1 bay leaf
• Salt, pepper, and chili flakes
• Whole grain or legume pasta to serve
• Fresh basil and nutritional yeast or parmesan to finish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add mushrooms and cook undisturbed for 3-4 minutes until they release moisture and begin to brown. Stir and cook 2 more minutes.
2. Add onion, carrot, and celery. Cook 6-7 minutes until softened.
3. Add garlic, tomato paste, oregano, and thyme. Cook 2 minutes. Add lentils, crushed tomatoes, bay leaf, and 1 cup water. Stir.
4. Bring to a boil, then reduce heat and simmer uncovered 25-30 minutes until lentils are tender and sauce has thickened. Remove bay leaf, season.
5. Serve over pasta with basil and nutritional yeast or parmesan.

Nutrition Facts (per serving, without pasta)

Whole grain or legume pasta pushes the fiber count even higher, so grab that over the regular box if you can.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.