Name: Lentil Bolognese
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil, or to taste - 1 tablespoon; Onion, finely chopped - 1; Garlic, crushed and finely chopped - 2 cloves; Red bell pepper, thinly sliced - ½; Carrot, cut into small cubes - 1; Thinly sliced mushrooms - ½ cup; Red wine - ½ cup; Diced tomatoes - 1 (14 ounce) can; Vegetable broth - 1 cup; Green lentils, drained - 1 (15 ounce) can; Ground paprika, or more to taste - 1 teaspoon; Dried basil, or more to taste - 1 teaspoon; Dried oregano, or more to taste - 1 teaspoon; Mixed dried herbs, or to taste - 1 teaspoon; Ground nutmeg - 1 pinch

Ingredients for - Lentil Bolognese

1. Olive oil, or to taste 1 tablespoon

2. Onion, finely chopped 1

3. Garlic, crushed and finely chopped 2 cloves

4. Red bell pepper, thinly sliced ½

5. Carrot, cut into small cubes 1

6. Thinly sliced mushrooms ½ cup

7. Red wine ½ cup

8. Diced tomatoes 1 (14 ounce) can

9. Vegetable broth 1 cup

10. Green lentils, drained 1 (15 ounce) can

11. Ground paprika, or more to taste 1 teaspoon

12. Dried basil, or more to taste 1 teaspoon

13. Dried oregano, or more to taste 1 teaspoon

14. Mixed dried herbs, or to taste 1 teaspoon

15. Ground nutmeg 1 pinch

How to cook deliciously - Lentil Bolognese

1 . Stage

Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.

2 . Stage

Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.