Growing Chefs! Ontario Mushroom Lentil Bolognese

Mushroom Lentil Bolognese

This plant based twist on the classic sauce is perfect for pasta, stuffed peppers, or enjoyed as a Sloppy Joe!”
Serves 4-6
1/2 medium onion, chopped4 cloves garlic, minced1 carrot, diced2 ribs celery, diced1 red or green bell pepper, diced1 227 grams package white or brown mushrooms, sliced1/2 cup apple cider vinegar1 can crushed tomatoes1 cup vegetable stock2 bay leaves1 can cooked brown lentils, drained and rinsed1/4 cup fresh basil, chopped Pinch red pepper flakes2 tablespoons grapeseed oil Salt Pepper
Medium potCutting boardParing knifeMeasuring cupsMeasuring spoonsRaspCan openerStrainerWooden spoonPeelerBowls of various sizesTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Chop the vegetables, starting with the onion. Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the slices together. Slice across the onion in the other direction to dice the onion.

Peel the carrot, then cut in half from top to bottom, place the flat sides down on the cutting board, and cut in half from top to bottom again. Then cut across to dice.

Cut the celery in half from top to bottom, then cut across to dice.

Cut the bell pepper in half, and scoop out the membrane and seeds. Slice the pepper into long strips, then cut across the strips into a dice.

Wipe any dirt off the mushrooms with a paper towel, cut off the very bottom of the mushroom stem, then place the mushroom stem side up on the cutting board and slice across.

Pick the leaves of the basil and parsley from the stems and place on the cutting board, rock the knife back and forth overtop to chop them finely.

Use the rasp to grate the garlic.

Open the cans, drain and rinse the lentils, and measure out the vinegar.

Get Cooking!

Heat the oil in the pot over medium heat until shimmering, then add the onion and cook, stirring often, until softened and translucent, about 3 minutes.

Add the garlic and chili flakes and cook until fragrant, about 1 minute.

Add the celery, carrots, and bell pepper and cook, stirring occasionally, until beginning to soften, about 3 minutes.

Add the mushrooms and continue to cook until they are soft, about 3 more minutes.

Add the cider vinegar, and use the spoon to scrape any caramelized bits from the bottom of the pot.

Add the tomatoes, bay leaves, and stock. Bring to a simmer and allow to cook for 10 minutes, stirring occasionally.

Stir in the lentils and simmer for another 5 minutes. Taste, and add salt and pepper to taste.

Serve over pasta topped with the fresh herbs, or on a toasted bun for a Sloppy Joe.