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
Scale
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
