Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
8 oz cremini mushrooms, finely minced
4 cloves garlic, minced
3 tablespoons tomato paste
1 can (28 oz) crushed San Marzano tomatoes
1.5 cups cooked brown lentils (or 1 can, rinsed)
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
Fresh basil for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 8-10 minutes until soft.
Step 2: Stir in the minced mushrooms and cook for another 10 minutes until the moisture has evaporated and they are browned.
Step 3: Add the garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
Step 4: Add the tomato paste and stir constantly for 2 minutes to caramelize it.
Step 5: Deglaze the pot with balsamic vinegar, then stir in the crushed tomatoes and cooked lentils.
Step 6: Reduce heat to low and simmer for 30 minutes, stirring occasionally. Season with salt and pepper before serving.
Notes
For an even richer flavor, add a splash of red wine during the deglazing step. This sauce freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 245 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan spaghetti sauce, lentil bolognese, plant-based pasta sauce, meatless spaghetti, healthy vegan dinner
