Bolognaise with lentils and mushrooms2016-04-24
- Servings : 2-3
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Bolognaise with lentils and mushrooms to begin the Lenten Holy week, delicious and hearty.
- 750ml vegetable broth
- 1 Cup lentils, rinsed
- 300gr. White mushrooms, finely chopped
- 2 large carrots chopped
- 1 Onion grated
- 1 tomato chopped
- 1 cup chopped celery
- 1 ½ tablespoon chopped fresh dill or flavoring that we prefer
- salt & pepper
- 2 tablespoons olive oil
- 2-3 garlic cloves, whole or chopped
- Pasta of your choice
Heat the oil in a wide skillet and saute the onion to Polish. Add the garlic and sauté for half a minute.
Add carrots, mushrooms, tomato and celery and pepper. Pour the broth and mix.
Bring to a boil and cook for 25-30 minutes. Add dill or flavoring that you choose and slamming the fire.
Serve immediately over pasta of your choice or eat plain with freshly baked bread.