Lentils take the place of ground beef in this savory bolognese sauce made with red wine and mushrooms that’s delicious served over pasta.
In a big pot, warm up the olive oil over medium heat.
For about 5 minutes, cook and stir the onion and garlic until soft.
Cook for 4 to 5 minutes after adding carrot and red bell pepper.
Add the mushrooms and stir-fry for two minutes, or until soft.