Ki’s Mushroom Lentil Bolognese

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Servings:

3-4

Prep Time:

10 mins

Cook Time:

20 mins

Mealtime:

Dinner

Ingredients

2 cups san marzano tomatoes*
1 cup cooked green or brown lentils
1 cup chopped cremini mushrooms or 1/4 cup dried porcini mushrooms that have been rehydrated
4 cloves garlic peeled and crushed
1/2 cup finely chopped celery
2 cups chopped kale
1/2 cup diced carrots
4 sprigs fresh thyme
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp dried rosemary
1 tsp pink salt
1 tsp black pepper
2 Tbsp extra virgin olive oil
1 Tbsp maple syrup
pasta of choice**

*canned san marzano tomatoes or passata made from san marzano tomatoes are best but you may use plum tomatoes if your store does not carry san marzano. **preferred pasta of choice - legume based pasta or durum semolina pasta made in and imported from Italy only. Pasta must measure no more than 1/2 cup cooked for a serving.

Step by Step Instructions

Step 1

Pour tomatoes into a bowl and crush either with your hands or a potato masher and set aside heat a pot to medium-high and add olive oil and garlic, sautee for 2 minutes

Step 2

Add mushrooms, celery and carrots, and saute for 2 minutes

Step 3

Add lentils and saute for 2 minutes

Step 4

Add all other ingredients, mix well, then lower heat to medium and cook for 20 minutes

Step 5

Check after 10 minutes to see if you need to add some water to thin out or prevent from burning. Add water if necessary, cook for the following 10 minutes, then check for flavour, add a pinch of what might be missing, stir well and serve warm.