Ingredients
- 1 tablespoon vegetable oil
- 2 cups finely chopped mushrooms
- 1 cup finely chopped leek
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- coarsely ground black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- ¾ cup creme fraiche
- 2 carrots, grated
- ½ cup red lentils
- 3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
- ½ teaspoon sambal oelek (chile paste)
Why This Dish Is So Satisfying
This dish offers a rich and hearty flavor without any meat. It’s packed with vegetables and plant-based protein, making it both nutritious and satisfying. Plus, it’s a great way to enjoy classic comfort food in a healthier way.
Cooking Techniques
- Use a mix of mushrooms and lentils for a meaty texture.
- Let the sauce simmer longer to deepen the flavors.
- Season gradually and taste as you go to balance the acidity and sweetness.
- Let the sauce simmer longer to deepen the flavors.
- Season gradually and taste as you go to balance the acidity and sweetness.
Directions
Warm some oil in a large saucepan over medium heat. Toss in the mushrooms, leek, a pinch of salt, red pepper flakes, and pepper. Cook everything together, stirring now and then, until the mushrooms have softened—this usually takes about 5 to 10 minutes. Next, add the crushed tomatoes, crème fraîche, grated carrots, red lentils, vegetable broth, and a spoonful of sambal oelek. Give it a good stir, then let it come to a gentle simmer. Pop a lid on and let it cook for around 20 minutes, stirring occasionally so all those flavors meld beautifully.
Serving Style Ideas
Serve warm over your favorite pasta or spiralized vegetables for a low-carb option. A sprinkle of fresh basil or grated Parmesan (or vegan cheese) adds a nice touch. Pair it with a side salad or garlic bread for a complete meal.
Leftover Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. This sauce also freezes well—cool completely before freezing in portions. Reheat gently on the stove or in the microwave, adding a splash of water if it’s too thick.
Frequently Asked Questions
Can I use other types of mushrooms for this recipe?
Yes, any variety like cremini, button, or portobello mushrooms will work well.
Is it necessary to use red lentils, or can I substitute them?
Red lentils cook quickly and add creaminess, but you can substitute with yellow lentils or skip them if preferred.
What can I use instead of crème fraîche?
You can substitute crème fraîche with sour cream, Greek yogurt, or a plant-based cream alternative.
How spicy is the dish with sambal oelek and red pepper flakes?
It has a mild to moderate heat, but you can adjust the amount of sambal oelek and red pepper flakes to suit your taste.
Can I prepare this sauce ahead of time?
Yes, it tastes great reheated and can be stored in the fridge for up to 3 days.
What can I serve this sauce with?
It pairs well with pasta, rice, or even as a filling for stuffed vegetables.
Do I need to soak the red lentils before cooking?
No, red lentils cook quickly and don’t require soaking for this recipe.
Can I make this recipe vegan?
Yes, replace crème fraîche with a vegan cream or cashew cream and ensure the vegetable broth is vegan.
