No one will miss the meat in this flavorful pasta dish.
Heat oil in Dutch oven on medium. Add onion, season with ½ tsp each salt and pepper, and cook, covered, stirring occasionally, 4 min. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until deep brown and beginning to stick, 8 to 10 min.Reduce heat to medium, stir in garlic and red pepper flakes, and cook 1 min.
Stir in tomato paste and cook, stirring, until dark brown, 2 min.Stir in wine, scraping up any browned bits, then stir in lentils, tomatoes, 2 cups water, and bouillon base. Bring to a boil, then simmer until lentils are tender, 30 to 35 min.Meanwhile, cook pasta per pkg. directions. Serve bolognese over pasta, topped with chervil or parsley if desired.About 531 cal, 10 g fat , 41 mg chol, 792 mg sodium, 88 g carb, 8 g fiber, 7.
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