Purple Carrot-Style Lentil Bolognese

Hearty green lentil bolognese with porcini mushrooms and red wine over organic linguine.

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Purple Carrot charges ~$10/serving → Make it at home: ~$2/serving

Ingredients

  • 1 cup green or brown lentils
  • ½ oz dried porcini mushrooms, soaked and chopped (reserve soaking liquid)
  • 1 can organic crushed tomatoes
  • ½ cup dry red wine
  • 1 yellow onion, diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 8 oz organic linguine
  • fresh basil, vegan parmesan or nutritional yeast to serve

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What you'll need

Instructions

  1. Soak porcini in 1 cup boiling water 15 min. Drain, reserve liquid, chop mushrooms.
  2. Saute onion, carrot, celery in oil 7 min. Add garlic, herbs, 1 min. Add mushrooms, cook 2 min.
  3. Add wine, reduce 2 min. Add tomatoes, mushroom liquid, and lentils. Simmer 30–35 min until lentils are tender and sauce thick, adding a splash of water if it dries out.
  4. Cook pasta al dente. Toss with bolognese. Top with basil and vegan parmesan.

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