Name: Lentil and Mushroom Bolognese Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 8 ounces mushrooms, finely chopped; 1 cup dried brown or green lentils, rinsed; 1 tablespoon tomato paste; 1 can (28 ounces) crushed tomatoes; 2 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper to taste; Fresh parsley or basil for garnish; Cooked pasta

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If you’re searching for a comforting, robust, and completely plant-based pasta sauce, look no further than this Lentil and Mushroom Bolognese. Packed with rich umami flavors and a satisfying, hearty texture, this dish is a go-to favorite for anyone craving a classic Italian-inspired dinner—no meat required. The combination of earthy mushrooms, protein-packed lentils, sweet carrots, and aromatic herbs creates a sauce that’s both nourishing and deeply flavorful. Whether you’re serving it to a crowd or meal-prepping for the week, Lentil and Mushroom Bolognese is sure to earn a regular spot in your dinner rotation.

Lentil and Mushroom Bolognese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Lentil and Mushroom Bolognese is how it transforms humble pantry and fridge staples into something truly special. Each ingredient adds its own unique flair, contributing to the sauce’s complex flavor, delightful texture, and gorgeous color.

Olive oil: Provides a silky base and helps soften the aromatics for maximum flavor.
Onion: Adds a subtle sweetness and depth to the sauce as it cooks down.
Garlic: Brings a punchy, aromatic note that makes the whole kitchen smell amazing.
Carrots: Their natural sweetness balances the acidity of the tomatoes and rounds out the flavor.
Celery: Offers a savory backbone and classic Bolognese undertone.
Mushrooms: The heart of the umami—finely chopped for a meaty texture and earthy richness.
Dried brown or green lentils: These hold their shape well and soak up all the delicious flavors.
Tomato paste: Intensifies the sauce with concentrated tomato goodness and a hint of tang.
Dried oregano: Adds a touch of Mediterranean herbiness that pairs beautifully with tomatoes and lentils.
Dried basil: Lends an aromatic sweetness that infuses the sauce as it simmers.
Red pepper flakes (optional): For a little kick—add as much or as little as you like!
Crushed tomatoes: Create the luscious, saucy base that brings everything together.
Vegetable broth: Deepens the flavor and ensures the lentils cook to tender perfection.
Salt and black pepper: Essential for brightening and balancing all the other flavors.
Fresh parsley or basil (for garnish): A final sprinkle of color and freshness before serving.
Cooked pasta: The perfect vehicle for soaking up every drop of this hearty bolognese.

How to Make Lentil and Mushroom Bolognese

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic, letting them sizzle and soften for about 2 to 3 minutes. This is where the magic (and the irresistible aroma) begins! You want the onions translucent and the garlic fragrant, setting a flavorful foundation for your Lentil and Mushroom Bolognese.

Step 2: Build the Flavor Base

Next, stir in the diced carrots and celery. These veggies will add subtle sweetness and a delightful texture. Let them cook for another 5 minutes, stirring occasionally, until they begin to soften. This step helps layer the flavors, making your sauce extra rich and inviting.

Step 3: Add the Mushrooms

Toss in the finely chopped mushrooms and cook for 7 to 10 minutes. Don’t rush this part! You want the mushrooms to release their moisture and start to brown, which concentrates their earthy flavor and creates that signature “meaty” texture in the Lentil and Mushroom Bolognese.

Step 4: Season and Intensify

Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes if you’re using them. Cook this mixture for 1 to 2 minutes. The tomato paste will caramelize slightly, deepening the sauce’s color and flavor, while the herbs infuse the entire mixture with classic Italian aromas.

Step 5: Simmer It All Together

Pour in the lentils, crushed tomatoes, and vegetable broth. Stir well to combine all the goodness. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 to 35 minutes. You’re looking for the lentils to become tender and the sauce to thicken up beautifully—stir occasionally to keep it from sticking. When it’s ready, season well with salt and black pepper.

Step 6: Serve and Enjoy

Spoon the hearty Lentil and Mushroom Bolognese over a bed of your favorite cooked pasta. Don’t forget a flourish of fresh parsley or basil for a burst of color and freshness. Dinner is served!

How to Serve Lentil and Mushroom Bolognese

Garnishes

A sprinkle of freshly chopped parsley or basil just before serving brings a pop of color and a fragrant, herbal lift to your Lentil and Mushroom Bolognese. For an extra layer of richness, you can also add a dusting of vegan parmesan or nutritional yeast.

Side Dishes

This dish pairs beautifully with a crisp green salad tossed in lemon vinaigrette, or some toasty garlic bread for scooping up every bit of sauce. Roasted vegetables or a simple antipasto platter make it a true Italian-inspired feast.

Creative Ways to Present

Try serving your Lentil and Mushroom Bolognese over creamy polenta, zucchini noodles, or baked sweet potatoes for a fun twist. Leftovers also make a fantastic filling for stuffed peppers, lasagna, or even a hearty vegan shepherd’s pie.

Make Ahead and Storage

Storing Leftovers

Let your Lentil and Mushroom Bolognese cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to four days, making it perfect for meal prep or easy weeknight dinners.

Freezing

This sauce freezes like a dream! Portion cooled Lentil and Mushroom Bolognese into freezer-safe containers or bags, and freeze for up to three months. Defrost overnight in the fridge or gently on the stovetop for a quick, comforting meal.

Reheating

To reheat, place the sauce in a saucepan over low heat, adding a splash of vegetable broth or water if it’s too thick. Stir occasionally until hot throughout. It also microwaves well in a covered bowl for a speedy lunch or dinner.

FAQs

Can I use canned lentils instead of dried?

Absolutely! If you’re short on time, swap in pre-cooked or canned lentils. Just drain and rinse them, reduce the vegetable broth by half, and simmer the sauce for only 15 to 20 minutes.

Is this Lentil and Mushroom Bolognese gluten-free?

The sauce itself is naturally gluten-free. Simply serve it over your favorite gluten-free pasta to make the whole meal gluten-free and just as delicious.

What kind of mushrooms work best?

Cremini, button, or even portobello mushrooms all work beautifully. Feel free to mix and match, or use whatever you have on hand—just be sure to chop them finely for the best texture.

Can I make this Lentil and Mushroom Bolognese in advance?

Definitely! In fact, the flavors deepen and meld as it sits, so making it a day ahead can make it even tastier. It’s ideal for meal prep or entertaining.

How can I make the sauce richer or more savory?

For even deeper umami flavor, try adding a splash of soy sauce, a few sun-dried tomatoes, or a spoonful of miso paste during the simmering step. These little tweaks can take your Lentil and Mushroom Bolognese to new heights!

Final Thoughts

Once you try this Lentil and Mushroom Bolognese, you’ll see why it’s such a beloved staple in plant-based kitchens everywhere. It’s hearty, comforting, and bursting with flavor—truly a dish that brings everyone to the table. Give it a try soon, and don’t be surprised if you find yourself making it on repeat!

Lentil and Mushroom Bolognese Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A hearty and healthy Lentil and Mushroom Bolognese sauce that’s rich in flavor and perfect for vegan and vegetarian diets. This Italian-inspired dish combines savory mushrooms, nutritious lentils, and classic herbs to create a satisfying pasta sauce that’s both nutritious and delicious.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 ounces mushrooms, finely chopped

Legumes and Canned Goods

1 cup dried brown or green lentils, rinsed
1 tablespoon tomato paste
1 can (28 ounces) crushed tomatoes

Liquids and Broth

2 cups vegetable broth

Herbs and Spices

1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

To Serve

Fresh parsley or basil for garnish
Cooked pasta

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Instructions

Sauté Aromatics: Heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
Add Vegetables: Stir in diced carrots and celery, and cook for an additional 5 minutes to allow the flavors to meld and the vegetables to begin softening.
Cook Mushrooms: Add the finely chopped mushrooms and cook for 7 to 10 minutes, allowing them to release their moisture and begin to brown, enhancing the umami flavor of the sauce.
Incorporate Tomato Paste and Herbs: Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes if using. Cook for 1 to 2 minutes to deepen the flavor and toast the tomato paste slightly.
Add Lentils and Liquids: Add the rinsed lentils, crushed tomatoes, and vegetable broth to the skillet. Stir well to combine all ingredients evenly.
Simmer Sauce: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 to 35 minutes, or until the lentils are tender and the sauce has thickened to a rich consistency.
Season and Serve: Season the sauce with salt and freshly ground black pepper to taste. Serve hot over cooked pasta and garnish with fresh parsley or basil for a burst of freshness.

Notes

You can use pre-cooked lentils to reduce cooking time; if doing so, reduce the vegetable broth by half and simmer the sauce for 15 to 20 minutes.
This sauce freezes well, making it an excellent option for batch cooking and meal prep.
For a gluten-free meal, serve with gluten-free pasta instead of traditional pasta.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian