Delicious Vegetarian Bolognese

I am so excited to share this recipe with you. I've tried making vegetarian Bolognese many times but never really succeeded. This time it turned out really great and it's now one of my family's favorite meals. Lentils are not usually my daughter's favorite food but this Bolognese has been a huge success. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad.

• Preparation Time: 15 mins
• Cooking Time: 29 mins
• Total Time: 44 mins
• Calories: 369 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon vegetable oil
• 1 (28 ounce) can crushed tomatoes
• ½ cup red lentils
• 1 teaspoon red pepper flakes
• 2 carrots, grated
• ¾ cup creme fraiche
• coarsely ground black pepper to taste
• 2 cups finely chopped mushrooms
• 1 cup finely chopped leek
• 3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
• ½ teaspoon sambal oelek (chile paste)

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.

Step 2

Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.