Mushroom and Lentil Bolognese Spaghetti

Ingredients:

• 2 cups cooked lentils (green or brown lentils work well)
• 2 cups chopped mushrooms (cremini, button, or portobello)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for cooking
• Cooked spaghetti or pasta of your choice
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook Lentils: If you haven’t already cooked your lentils, rinse them thoroughly and cook according to package instructions until tender. Set aside.
2. Sauté Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add Mushrooms: Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add Tomato Paste and Spices: Stir in the tomato paste, dried oregano, dried basil, and dried thyme. Cook for another minute to toast the spices and tomato paste.
5. Combine Lentils and Tomatoes: Add the cooked lentils and crushed tomatoes to the skillet. Stir well to combine all the ingredients. Reduce the heat to low and let the sauce simmer for about 15-20 minutes to allow the flavors to meld together. If the sauce becomes too thick, you can add a splash of vegetable broth or water to thin it out.
6. Season and Serve: Taste the sauce and season with salt and pepper to your liking. Serve the mushroom and lentil Bolognese sauce over cooked spaghetti or pasta of your choice. Garnish with grated Parmesan cheese if desired.

Flavor Tips:

• Umami Boost: Mushrooms are naturally rich in umami, but you can enhance this flavor by adding a splash of soy sauce or a tablespoon of miso paste to the sauce.
• Herbaceous Notes: Fresh herbs like chopped parsley or basil added at the end can bring a burst of freshness to the dish.
• Wine: Adding a splash of red wine while sautéing the vegetables can add depth and complexity to the sauce.
• Nutty Finish: A sprinkle of toasted pine nuts or chopped walnuts over the finished dish can add a nice crunch and nutty flavor.
• Creamy Texture: Stirring in a bit of coconut milk or cashew cream towards the end of cooking can add creaminess to the sauce without dairy.
• Spice it up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce while cooking.

Feel free to adjust the seasonings and ingredients according to your taste preferences. Enjoy your mushroom and lentil Bolognese spaghetti!