Sneak veggies into a high-protein ragu—without using any meat! Picky eaters will be barely able to taste the mushrooms, celery and carrots you’ve masqueraded in this hearty meal.
- 12 oz mushrooms
- 1 red onion, quartered
- 2 cloves garlic
- 1 stalk celery, cut into thirds
- 1½ carrots, cut into thirds
- 1 Tbsp olive oil
- Splash of balsamic vinegar
- 1 cup brown lentils, rinsed and drained
- 2 cups vegetable stock
- 1 (28oz) can diced tomatoes
- 1 sprig rosemary
- 1 large bayleaf
- Salt and pepper, to taste
In a food processor, pulse mushrooms until they are finely chopped and then set aside.
Next add onion, garlic, celery, and carrots to the food processor and pulse until they are a uniform fine chop.
In a saucepan, sauté vegetable mixture in olive oil for 10 minutes. Add a splash of balsamic vinegar and cook another 3 minutes.
Add in lentils, stock, tomatoes, salt and pepper. Bring to a simmer. Add whole sprig of rosemary and bay leaf. Allow to cook at a low simmer with lid for 45 to 60 minutes.
Remove rosemary and bay leaf. Taste and adjust seasoning as needed.
If sauce is too thin, cook for a few minutes without a lid.
Serve over a bowl of spaghetti.