Mushroom Lentil Spaghetti “Bolognese”

Mushroom Lentil Spaghetti “Bolognese”

Have you seen those lists of the new 2017 trends? You know, the ones that go around the internet this time of year predicting everything from the popularity of coconut oil to the color of pale pink we’ll all be wearing in the spring? One that caught my attention lately is that “they” are saying that staying in is the new going out. And I’m totally on board with that one. If you’ve had a busy holiday season how good does this sound: Stretchy pants, pasta, wine and and a nice dinner by the fire with twinkly Christmas tree lights in the background?

Ok, just kidding. We don’t have a fireplace and we haven’t even put up the Christmas tree because if you remember last year it was FEBRUARY before we got around to taking the thing down. But festivity aside, let’s make pasta, shall we?

Mushroom Lentil Spaghetti “Bolognese”

I’m calling this a “Bolognese” although I realize that Italian grandmothers are shaking their heads right about now. A traditional bolognese has meat and other very specific ingredients. So while this is not exactly authentic, this pasta includes a delicious hearty mix of mushrooms and lentils that get all stewy with onions, carrots, tomatoes, and rosemary among other savory ingredients.

Mushroom Lentil Spaghetti “Bolognese”

Hidden in this recipe are some unconventional ingredients. I find that balsamic vinegar and soy sauce brings out a rich flavor in the mushrooms. Sage (to me) has a sausage-like scent, so I used a bit of dried sage to bring a depth of flavor to the sauce. In addition to the lentils, I also added some finely crushed walnuts that you won’t detect but they add some richness to this no-meat situation.

I used canned tomatoes as the base of the sauce and tossed in some sliced fresh tomatoes near the end for no other reason except that I find brown foods exceptionally challenging to photograph 🙂

Mushroom Lentil Spaghetti “Bolognese” Mushroom Lentil Spaghetti “Bolognese”

Aside from that whole not having a Christmas tree thing – Christmas came early because I got the chance to cook with KitchenAid’s new Stainless Steel Cookware set. The polished stainless steel is so fancy! The 12-inch skillet cooked my stewy sauce perfectly and these pieces were a breeze to clean. Plus, how pretty is this large pot (and Jack’s action-pasta drop shot!):

Mushroom Lentil Spaghetti “Bolognese”

Cook your pasta until al dente, toss it with the sauce and serve it with steamed green veggies if you like!

Mushroom Lentil Spaghetti “Bolognese”

Ginger Miso Soup with Tokyo Turnips

Ginger Miso Soup with Tokyo Turnips / @loveandlemons

I’ve had this one in the queue for a little while now. Which isn’t normally the way I work, but I knew this humble healthy soup would get little love in between all of the sparkly & sprinkl-ey holiday recipe madness. So I saved it especially for this week – otherwise known as the soupiest, salad-iest week on the internet.

Turnips are a little new for me. I can’t say that I ever didn’t like them, but I never really went out of my way to eat them. Lately, they’ve been catching my eye at the farmers market and I haven’t been able to get enough. Pink, white, roasted… but I especially like them simmered down into soups like this one. Their bitterness subsides as they soften and soak up the broth.

Ginger Miso Soup with Tokyo Turnips / @loveandlemons Ginger Miso Soup with Tokyo Turnips / @loveandlemons

Oh, and not pictured here – are those beautiful turnip greens that I chopped up, set aside, and sadly left out of the photo above (oops). Add them (or any other greens you like) during the last 10 or so minutes of the simmering time – just long enough for them to wilt. And like most soups, this one gets better the longer it sits. (It was especially good around day 2 or 3 and it reheats perfectly).

Whole Foods $75 giveaway

whole foods $75 giveaway / www.loveandlemons.com

Here’s a gift everyone could probably use – a $75 gift card to Whole Foods!

Go stock up on fancy mushrooms (or whatever you want)… leave a comment below and tell me your favorite way to cook with mushrooms. And if you don’t like mushrooms, well then you’re not eligible (kidding!!).

Not sure what to make with mushrooms? Try one of these:
Walnut-mushroom veggie burgers (from us)
Rosemary mushroom chickpea ragout (The First Mess)
Mushroom & chard bruschetta (Whole Foods)
Mushroom millet leek frittatas (Sprouted Kitchen)
Roasted king oyster mushrooms (Food & Wine)
Mixed mushroom soup (Whole Foods)
Cheesy brussels sprouts (& mushroom) lasagna (How Sweet it is)
Mushroom & kale grilled cheese (Foodie Crush)
Kale, mushroom, and ricotta calzones (Two Peas & Their Pod)

This giveaway is now closed. Congrats to Caroline, the winner. Thanks for all of your comments & wonderful mushroom ideas!