It’s been a busy week at work so Matthew is cooking up dinner, a new specialty for him is the beyond meat burgers with kings cafe ‘bacon’. It’s a delish combo and I’m very excited. So while he’s busy away in the kitchen, I’ve poured myself a glass of wine and figured it was a great time to write up the recipe for the veggie bolognese I made earlier this week which also featured wine. It’s a fun flavourful dish for those pasta cravings…. or you can also put it over sweet potato like I did 🙂
ingredients (approx 4-6ish servings):
- 1/2 c. red lentils
- 2 cloves of garlic, minced
- 2 shallots, minced
- 100 gr. shiitake mushrooms, minced (I used my food processor)
- 1 celery stalk, diced
- 1 carrot, diced
- 2 tomatoes, diced
- 2 tbsp. tomato paste
- 2 tbsp. oregano
- 1 c. red wine
- 1 tsp. balsamic vinegar
- 2 tsp. soy sauce or tamari
- Fresh basil
- Salt and pepper for seasoning
- Pasta!
Note – I made this one on the fly so the amounts are estimated.
Prep and cook up your lentils and set aside. In a large saute pan heat over med-high heat and water saute garlic and shallots. After 2 minutes or so lower heat to medium and add in the mushrooms. Let the mushrooms cook down until the water has evaporated, around 7-10 minutes. While the mushrooms cook this is a perfect time to get your pasta going! When the mushrooms are ready, add the celery, carrot, and tomatoes, cook for a few minutes. Then add in the lentils, tomato paste, and oregano, cook for about another two minutes. Then it’s time to add the wine, balsamic vinegar, and soy sauce. Let this cook for another 10-15 minutes on a simmer. Season with salt and pepper and heck, feel free to add some dried basil and thyme in there too if you want. When your pasta is ready, add it in! Top with some fresh basil and voila! Dinner is ready. Or skip the pasta and toss it on a potato. Whatever! Yummers!
