Lentil And Mushroom Bolognaise
If you’re looking for a satisfying, rich, and comforting pasta dish that’s meat-free yet full of flavor, this Lentil and Mushroom Bolognese is a must-try. It’s a wholesome twist on the classic Italian ragu, packed with earthy mushrooms, hearty lentils, and slow-cooked aromatics that bring out deep, umami-rich flavors. Perfect for weeknight dinners or even a casual dinner party, this dish proves that vegetarian food can be just as indulgent and satisfying as traditional meat-based meals.
Why You’ll Love This Recipe
- Hearty and satisfying: Lentils and mushrooms mimic the texture and depth of meat-based sauces.
- Healthy and protein-rich: Packed with fiber, plant-based protein, and vitamins.
- Simple pantry ingredients: Uses everyday ingredients you likely already have.
- Freezer-friendly: Great for meal prep and batch cooking.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 250g (about 8 oz) mushrooms, finely chopped
- 1 cup dried brown or green lentils, rinsed
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 can (400g/14 oz) crushed tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Cooked spaghetti or pasta of choice, to serve
- Optional: A splash of balsamic vinegar or red wine for extra depth
Instructions
- Sauté the aromatics:
Heat olive oil in a large saucepan over medium heat. Add chopped onion, carrots, and celery. Cook for 6–8 minutes until softened. - Add garlic and mushrooms:
Stir in the garlic and chopped mushrooms. Cook for 5–7 minutes until the mushrooms release their moisture and begin to brown. - Flavor it up:
Add tomato paste, oregano, thyme, smoked paprika (if using), and a pinch of salt. Stir well and let cook for 2–3 minutes to enhance the flavors. - Add lentils and tomatoes:
Mix in the lentils, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low. - Simmer:
Cover and simmer for 30–35 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally and add more broth if needed. - Finish and serve:
Taste and adjust seasoning. If desired, add a splash of balsamic vinegar or red wine for extra richness. Serve over your favorite pasta and garnish with fresh herbs.
Tips and Variations
- Gluten-free option: Use gluten-free pasta to keep the dish entirely gluten-free.
- Add greens: Stir in chopped spinach or kale at the end of cooking for added nutrients.
- Spice it up: Add a pinch of red chili flakes for a bit of heat.
- Make it cheesy: Sprinkle with nutritional yeast or grated Parmesan if not strictly vegan.
Storage
This sauce keeps beautifully in the fridge for up to 5 days and freezes well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen if needed.
Lentil and Mushroom Bolognese is proof that a meat-free meal can be just as rich and comforting as its traditional counterpart. It’s nourishing, packed with flavor, and endlessly adaptable. Whether you’re a vegetarian, looking to reduce your meat intake, or just trying something new—this is one recipe you’ll return to again and again.
Recipes you may like