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Lentil Portobello Marinara



This recipe is truly enjoyed by everyone in my family (including my pickiest eater). It is an easy ‘go-to’ for nights when we enjoy meatless meals. I even made it for the news anchors on ABC-7 Chicago when I was on the show in January! Click and check it out!

Lentil Portobello Marinara (serves 6)

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1/4 cup olive oil

1 small sweet onion, diced

1 tablespoon garlic, minced

1 large carrot, diced

1 cup chopped Portobello mushrooms (about ½ pound)

1-15 ounce can crushed tomatoes

1-15 ounce can fire roasted tomatoes

1 tablespoon parsley, finely chopped

1/4 cup red wine

2 bay leaves

5 basil leaves, finely chopped

1 tablespoon honey

2 cups lentils, cooked (I buy the refrigerated, prepared lentils at Trader Joes. You can also used canned lentils when rinsed or make them from dried)

Salt and pepper, to taste.

Heat oil on medium in a large saucepan. Add onions and garlic, cook until translucent. Add all other ingredients except the basil, honey, lentils, and salt & pepper. Bring to a boil, reduce heat and simmer uncovered for one hour, until sauce thickens.

Remove from heat. Add lentils, honey, and basil. Season with salt and pepper. Enjoy!

PRINTER FRIENDLY VERSION

#lunchanddinner #vegetarian

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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©myplate2yours