Lentil and Mushroom Bolognese Recipe
There’s something undeniably comforting and hearty about a bowl of Lentil and Mushroom Bolognese. This Italian-inspired vegan twist on a classic sauce brings together earthy mushrooms, tender lentils, and a medley of aromatic veggies in a rich tomato base. Whether you’re searching for a delicious plant-based dinner or simply looking to pack more veggies and fiber into your weeknight rotation, this Lentil and Mushroom Bolognese will win over vegans, vegetarians, and meat-lovers alike!
Ingredients You’ll Need
The magic of this recipe is how a few simple, wholesome ingredients meld into a sauce that’s so much greater than the sum of its parts. Each element brings its own delicious color, flavor, and texture to the Lentil and Mushroom Bolognese, making every bite a total delight.
- Olive oil: Sets the stage with a luscious, fruity richness and helps all the aromatics shine.
- Onion: Adds subtle sweetness and depth as it softens in the olive oil.
- Carrots: Brightens up the sauce with natural sweetness and pops of color.
- Celery: Brings a mellow earthiness and that classic bolognese foundation.
- Garlic: Intensifies the aroma, giving savory complexity to every spoonful.
- Cremini or button mushrooms: Deliver that “meaty,” umami-packed base that makes this bolognese so satisfying.
- Dried oregano: Contributes a bold, herbaceous character—don’t skip it!
- Dried basil: Offers sweet and peppery notes for authentic Italian flair.
- Dried thyme: Lends a subtle woodsy, floral hint to the sauce.
- Red pepper flakes (optional): Adds just a touch of heat for fans of a little kick.
- Tomato paste: Packs an intense, concentrated tomato flavor that deepens the whole sauce.
- Crushed tomatoes (28 oz can): The juicy, flavorful backbone—use the best quality you can find.
- Green or brown lentils (cooked): Offer a wonderful, hearty bite with lots of plant protein and fiber.
- Vegetable broth: Adds savory depth and helps everything simmer to saucy perfection.
- Salt: A must for coaxing out all those beautiful flavors.
- Black pepper: Gives a gentle pungency and just enough spice.
- Fresh parsley: Sprinkled at the finish, it brings a burst of color and freshness.
- Cooked pasta of choice: Ready to cradle your glorious Lentil and Mushroom Bolognese!
How to Make Lentil and Mushroom Bolognese
Step 1: Sauté the Aromatics
Start by heating up your olive oil in a large skillet or Dutch oven over medium heat. As soon as the oil shimmers, let the onion, carrots, and celery tumble in. Give them a good stir and cook for about 5 to 6 minutes, until everything is softened, sweet, and fragrant—it’s the foundation for every great Lentil and Mushroom Bolognese.
Step 2: Add the Garlic
Toss in your minced garlic and let it sizzle for just about 30 seconds. The moment you catch that rush of savory aroma, you know it’s time for the next step. Be careful not to let the garlic brown; you just want it fragrant.
Step 3: Cook the Mushrooms
Now it’s time for the mushrooms to shine. Add your finely chopped cremini or button mushrooms and cook them down, stirring occasionally. After about 6 to 8 minutes, you’ll notice they’ve released their liquid and started to take on a gorgeous golden color—transforming into the perfect meaty stand-in for this bolognese.
Step 4: Season and Deepen the Flavor
Sprinkle in the oregano, basil, thyme, and (if you love some heat) red pepper flakes. Stir it all in, then add the tomato paste. Let the tomato paste cook for 1 to 2 minutes, stirring frequently, until it turns a tad darker and starts to caramelize. That’s the secret to an unforgettable Lentil and Mushroom Bolognese!
Step 5: Add Tomatoes, Lentils, and Broth
Pour in the crushed tomatoes, cooked lentils, and vegetable broth. Add the salt and black pepper, then stir everything together. The sauce should look nice and hearty at this point, ready for a rich, soothing simmer.
Step 6: Simmer and Thicken
Bring your sauce to a gentle simmer and let it bubble away for 20 to 25 minutes. The flavors will meld and deepen, the sauce will thicken, and your kitchen will start to smell heavenly. Stir occasionally to keep anything from sticking—patience at this stage makes the whole dish sing.
Step 7: Finish with Fresh Parsley
Right before serving, stir in the freshly chopped parsley. This little green addition wakes up the sauce and gives a final flourish of freshness.
Step 8: Serve Over Pasta
Spoon generous heapings of your Lentil and Mushroom Bolognese over bowls of hot cooked pasta. Whether it’s spaghetti, fettuccine, or a gluten-free variety, you’re in for cozy, soul-warming comfort!
How to Serve Lentil and Mushroom Bolognese
Garnishes
A shower of freshly chopped parsley is classic, but don’t stop there! Try scattered toasted pine nuts, a sprinkle of vegan parmesan, or even a drizzle of extra-virgin olive oil right before serving. For a zesty finish, a grating of lemon zest is sublime with Lentil and Mushroom Bolognese.
Side Dishes
Round out the meal with a pile of garlic bread, a simple arugula salad with lemony vinaigrette, or even slow-roasted vegetables. These sides highlight and complement the hearty flavors of your Lentil and Mushroom Bolognese beautifully, turning dinner into a feast.
Creative Ways to Present
Get playful! Try loading this sauce into baked spaghetti squash boats or layering it in a vegan lasagna. Spoon it over creamy polenta, stuff it in bell peppers, or serve it alongside a big platter of roasted potatoes for a wow-worthy twist on Lentil and Mushroom Bolognese.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lentil and Mushroom Bolognese in an airtight container in the fridge for up to four days. The flavors only get better with time, making tomorrow’s lunch something to look forward to!
Freezing
This sauce is a meal-prepper’s dream! Allow the Lentil and Mushroom Bolognese to cool completely, then portion it into freezer-friendly containers. It’ll keep its cozy, hearty character for up to three months in the freezer—perfect for busy nights!
Reheating
To reheat, gently warm the sauce on the stovetop over low to medium heat, adding a splash of water or broth to loosen it if needed. Stir occasionally until it’s piping hot. If reheating from frozen, thaw overnight in the fridge first for best texture.
FAQs
Can I use canned lentils instead of cooking them myself?
Absolutely! Canned lentils are a speedy shortcut for Lentil and Mushroom Bolognese. Just drain and rinse them first, then measure out 1 1/2 cups for your sauce.
What type Main Course
Cremini and button mushrooms are both excellent. You can also experiment with portobello mushrooms for a bolder flavor or mix in shiitakes for a deeper umami kick.
How can I make the sauce richer?
For an extra-rich Lentil and Mushroom Bolognese, add a splash of good-quality red wine when sautéing the tomato paste. It adds depth and complexity—just let the alcohol cook off before moving to the next step.
Is this recipe gluten-free?
Yes, the bolognese sauce itself is naturally gluten-free! Just pair it with your favorite gluten-free pasta or even zucchini noodles for a completely gluten-free meal.
Can I double the recipe for meal prep?
Definitely! This Lentil and Mushroom Bolognese doubles beautifully. Make a big batch, enjoy some now, and freeze the rest for effortlessly delicious dinners later on.
Final Thoughts
If you’re ready to fall in love with plant-based comfort food, give this Lentil and Mushroom Bolognese a try. Crowd-pleasing, nourishing, and oh-so-satisfying, it might just become your new go-to pasta night classic!
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Lentil and Mushroom Bolognese Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Lentil and Mushroom Bolognese recipe that is perfect for a satisfying plant-based meal. This vegan pasta sauce is rich in umami flavors from mushrooms and lentils, simmered in a savory tomato base. Serve over your favorite pasta for a comforting and nutritious dish.
Ingredients
Main Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 8 ounces cremini or button mushrooms, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 1/2 cups cooked green or brown lentils (about 1/2 cup dry)
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
To Serve:
- Cooked pasta of choice
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened.
- Stir in garlic and cook until fragrant.
- Add mushrooms and cook until browned.
- Stir in oregano, basil, thyme, and red pepper flakes.
- Add tomato paste and cook to deepen the flavor.
- Stir in crushed tomatoes, lentils, vegetable broth, salt, and pepper. Simmer until sauce thickens.
- Stir in fresh parsley before serving. Serve over cooked pasta.
Notes
- For a richer flavor, add a splash of red wine with the tomato paste step.
- This sauce freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
