Lentil Cauli Bolognese

The mix of lentils, cauliflower and mushrooms is divine.

INGREDIENTS:

  • 1 tablespoon olive oil, or to taste
  • 1 onion, finely chopped
  • 1/2 leek, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 1 package of Mountain Foods Cauliflower Crumble
  • 1 carrot, cut into small cubes
  • ½ cup thinly sliced mushrooms
  • ½ cup sun dried tomatoes
  • 10-12 capers
  • 1 (14 ounce) can crushed tomatoes
  • 1 cup vegetable broth
  • 1 (15 ounce) can brown lentils, drained
  • 1 teaspoon dried basil, or more to taste
  • 1 teaspoon dried oregano, or more to taste
  • 3 tablespoons balsamic vinegar
  • 1 pinch ground cinnamon

DIRECTIONS:

  1. Heat olive oil in a large pot over medium heat. Add onion, leeks and garlic; sauté until soft, about 5 minutes. Stir in sun dried tomatoes and capers; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  2. Pour in balsamic vinegar and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in cauliflower crumble, lentils, basil, oregano, and cinnamon.
  3. cook until lentils are heated through and all flavours are combined, about 5-7 minutes.
  4. Top over cooked pasta of your choice.
  5. Top with parmesan cheese, chopped flat leafed parsley and black pepper.

enjOY!!!