Salty, Main Dishes

Lentil & Mushroom Bolognese


Lentil & Mushroom Bolognese
Lentil & Mushroom Bolognese


500 ml tomato juice

250 g white mushrooms

150 g red lentils (1 cup)

1 medium onion

1 medium carrot

1 glove of garlic

3 tbsp Almond Butter Crunchy

1 tbsp tamari soy sauce

1 tbsp tomato paste

1 tbsp smoked paprika

1 tbsp salt

1 tbsp molasses

1/2 tsp cumin

1/4 tsp turmeric



  1. Soak the lentils the night before or for 1-2 hours in warm water and then drain them well.
  2. In a food processor, grind the carrot, onion and garlic.
  3. Heat some olive oil in a pan, transfer the vegetable mixture and saute them slightly.
  4. Add the spices, salt, tomato paste and mix.
  5. Clean the mushrooms and grind them in a food processor until they are completely chopped.
  6. Add the mushrooms to the pan, over medium heat.
  7. Add the almond butter and continue mixing.
  8. Add the red lentils, along with the tomato juice and molasses. As soon as it boils, cover the pan and lower the heat.
  9. Let it simmer for about 15 minutes, until the lentils soften.
  10. We serve with our favorite pasta and enjoy our Wild Bolognese !

Wild Souls X Veggie Shark

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