Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 369
- Carbohydrate: 38g
- Fat: 22g
- Fiber: 9g
- Protein: 13g
- Sugar: 6g
Related Recipes
Vegetarian Bolognese with Soy Chorizo
Vegan Mushroom Bolognese
Bolognese Sauce
Bolognese Sauce with Meat
Slow Cooker Bolognese
Very Personal Bolognese Sauce
Lentil Bolognese
Vegetarian Borscht
Valerie's Bolognese Sauce
Italian-Style Bolognese (Ragù)
Bolognese Stuffed Bell Peppers
