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
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
Nutrition
- Serving Size: 1 portion (without pasta)
- Calories: 240
- Sugar: 7g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
