Are you looking for a vegan, easy and nutritious pasta sauce? You love lentils and mushrooms? Then this pasta sauce is perfect for you!
It’s the vegan alternative to the traditional ragù sauce (tomato + minced meat), where the protein-packed lentils meet the delicious mushrooms in a sweet tomato sauce. Once the sauce is reduced all flavors come together, with a beautiful result that has that ‘meaty bite’ to it thanks to the mushrooms! It’s a perfect example of vegan comfort food.
This version is super quick because I use pre-cooked lentils. You can also use dried brown lentils – just make sure to add more tomato sauce and cook them for as long as needed. One extra great news? You can make a bigger batch and freeze it! 😉
Curious what the wine is for? It’s for the acidity – it’s important to balance your flavors in your dish! Make sure the alcohol is evaporated before adding the tomato sauce to it 😉 it’s a common step used to make meaty sauces and risotto! About the mushrooms, make sure you use flavorful ones to get the most out of them. I use dried ones for practicality, also the water to re-hydrate them gives extra flavor to the dish! My favorite varieties are porcini (usually found in most supermarkets) or shiitake (found in Asian/Japanese stores). Enjoy!
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