I can’t wait to give you this recipe. Numerous times, I’ve attempted to make vegetarian Bolognese, but I never truly succeeded. This time, it came out pretty well, and my family now considers it to be one of our favorites. Although my daughter normally dislikes lentils, this Bolognese has been a tremendous hit. This recipe also has the benefit of being better the second day than it is the first. So prepare a large quantity and spread out your Bolognese eating over a few days. Serve with a salad and Parmesan cheese as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 29 mins |
| Total Time: | 44 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 cups finely chopped mushrooms
- 1 cup finely chopped leek
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- coarsely ground black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- ¾ cup creme fraiche
- 2 carrots, grated
- ½ cup red lentils
- 3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
- ½ teaspoon sambal oelek (chile paste)
Instructions
- Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
- Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.
- Add a little water in step 2 if sauce starts to stick.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 9 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 1498 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Unfortunately, no one in my house liked this. I thought it was very tasty up until the créme fraiche was added. It overpowered the flavor of everything. Thank you for sharing your recipe with us.
I added a finely chopped onion, sautéed at the beginning before the other veggies went in, also used the whole package (8 ounces) of cream fraiche, and used four cans of fire roasted tomatoes, 2 tbsp italian seasonings, 1 tablespoon oregano and 1/2 tablespoon of thyme. I put in 1.5 cups of vegetable broth, and simmered for almost four hours….