Description
This Lentil and Mushroom Bolognese is a hearty, nutritious, and flavorful vegan twist on the classic Italian meat sauce. Combining finely diced vegetables, mushrooms, and protein-rich lentils, it creates a rich, savory sauce perfect for serving over whole-grain pasta, zucchini noodles, or spaghetti squash. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both satisfying and wholesome.
Ingredients
Scale
Vegetables
- 1 cup celery, finely diced (about 3 stalks)
- 1 cup carrots, finely diced (about 2-3 small carrots)
- 1 1/2 cups leeks, finely diced (1 large or 2 small)
- 1 cup red bell pepper, finely diced (1 medium)
- 1 pound mushrooms, finely diced (about 6-7 cups)
- 3 cloves garlic, finely minced
Herbs and Spices
- 1 teaspoon fresh thyme leaves (or dried thyme)
- 1 teaspoon oregano
- 1 teaspoon kosher salt (or more to taste)
- Freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley and/or basil, minced
Liquids and Others
- 1 1/2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 1/2 cups reduced-sodium vegetable broth
- 28 ounces crushed tomatoes
- 1 cup dry brown or green lentils
Instructions
- Sauté Vegetables: In a heavy-bottomed pot, warm the olive oil over medium-high heat. Add the celery, carrots, leeks, and bell pepper. Cook for 8-10 minutes, stirring frequently, until the vegetables are softened and caramelized. Add a little more oil if the vegetables begin to stick to the pot.
- Cook Mushrooms: Add the finely diced mushrooms to the pot and cook for another 8 minutes, stirring often. Continue until most of the moisture from the mushrooms evaporates and the mixture is well caramelized.
- Add Aromatics and Seasoning: Stir in the minced garlic, thyme, oregano, and tomato paste. Cook for about 1 minute to develop the flavors. Season with kosher salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze: Pour in the vegetable broth and stir, scraping the bottom of the pot to lift any browned bits. Continue cooking until the liquid evaporates, about 1-2 minutes.
- Simmer Sauce: Add the remaining vegetable broth, crushed tomatoes, and dry lentils. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and cooked through.
- Adjust Consistency and Seasoning: Remove the lid and cook for an additional 5 minutes to reduce the sauce and thicken it. If the sauce is too thick, add a little more liquid to reach desired consistency. Taste and adjust salt and pepper as needed. Stir in freshly minced parsley or basil.
- Serve: Serve the lentil and mushroom bolognese hot over whole-grain pasta, zucchini noodles, or spaghetti squash for a wholesome and delicious meal.
Notes
- This recipe is naturally vegan and gluten-free when served with gluten-free pasta or vegetable noodles.
- Use green or brown lentils as they hold their shape well during cooking.
- The sauce can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust the crushed red pepper flakes according to your preferred spice level or omit for a milder sauce.
- If you prefer a smoother sauce, blend part of the cooked mixture before serving.
