Lentil Bolognese
Servings: 32 people
Calories: 98kcal
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Ingredients
- 1/4 cup olive oil
- 5 cloves garlic minced
- 6 white onions diced
- 8 carrots diced
- 5 celery ribs diced
- 2 cups shiitake mushrooms sliced
- 4 cups bella mushrooms
- 2 packs tempeh
- 2 cups green lentils
- 3 tbsp thyme chopped
- 2 bay leaves
- 1/4 cup balsamic vinegar
- 156 ml tomato paste
- 1000 grams tomato puree
- 3 litres water
- 2 tsp black pepper
- 5 tsp salt
Instructions
- In the bowl of a food processor, process the bella mushrooms until they are fine and crumbly. Set aside.
- Add the tempeh to the food processor. Process until fine and crumbly. Set aside.
- In a large pot, heat the olive oil on medium heat. Add the onion and saute for five minutes until they begin to turn translucent. Add the garlic, celery, carrot and shiitake mushrooms and saute for another 10 minutes until they begin to soften.
- Turn the heat up to medium-high. Add the crumbled tempeh and bella mushrooms. Saute until they soften and begin to brown. Add the tomato paste and cook, stirring often, for five minutes. Add the balsamic vinegar and stir to deglaze the pot, scraping the browned bits off the bottom of the pan.
- Add the thyme, bay leaves and pepper. Add the green lentils and stir to combine.
- Add the tomato puree and water. Turn the heat down to low and simmer until the lentils are just cooked, about 15 minutes. Add salt. Taste and adjust seasoning.
- Store in the fridge up to 4 days, or in the freezer up to 1 month.
Notes
Do not salt the bolognese until the lentils are cooked through. Salt impedes the cooking process of legumes and beans.
Nutrition
Serving: 100g | Calories: 98kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 426mg | Potassium: 475mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2822IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg
Lentil Bolognese
Servings 32 people
Calories 98kcal
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic minced
- 6 white onions diced
- 8 carrots diced
- 5 celery ribs diced
- 2 cups shiitake mushrooms sliced
- 4 cups bella mushrooms
- 2 packs tempeh
- 2 cups green lentils
- 3 tbsp thyme chopped
- 2 bay leaves
- 1/4 cup balsamic vinegar
- 156 ml tomato paste
- 1000 grams tomato puree
- 3 litres water
- 2 tsp black pepper
- 5 tsp salt
Instructions
- In the bowl of a food processor, process the bella mushrooms until they are fine and crumbly. Set aside.
- Add the tempeh to the food processor. Process until fine and crumbly. Set aside.
- In a large pot, heat the olive oil on medium heat. Add the onion and saute for five minutes until they begin to turn translucent. Add the garlic, celery, carrot and shiitake mushrooms and saute for another 10 minutes until they begin to soften.
- Turn the heat up to medium-high. Add the crumbled tempeh and bella mushrooms. Saute until they soften and begin to brown. Add the tomato paste and cook, stirring often, for five minutes. Add the balsamic vinegar and stir to deglaze the pot, scraping the browned bits off the bottom of the pan.
- Add the thyme, bay leaves and pepper. Add the green lentils and stir to combine.
- Add the tomato puree and water. Turn the heat down to low and simmer until the lentils are just cooked, about 15 minutes. Add salt. Taste and adjust seasoning.
- Store in the fridge up to 4 days, or in the freezer up to 1 month.
Notes
Do not salt the bolognese until the lentils are cooked through. Salt impedes the cooking process of legumes and beans.
Nutrition
Serving: 100g | Calories: 98kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 426mg | Potassium: 475mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2822IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg
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