Description
This hearty Lentil and Mushroom Bolognese is a flavorful and nutritious vegetarian take on the classic Italian meat sauce. Packed with finely diced vegetables, mushrooms, lentils, and tomatoes, it simmers to a rich, satisfying texture perfect for serving over whole-grain pasta, zucchini noodles, or spaghetti squash. The recipe offers a well-balanced meal full of fiber, protein, and robust herbal flavors while being easy to prepare in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 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 Seasonings
- 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 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 red bell pepper. Cook for 8-10 minutes, stirring frequently until the vegetables are softened and caramelized. Add a bit more oil if the vegetables begin to stick to the pot.
- Add Mushrooms: Add the finely diced mushrooms to the pot and cook for an additional 8 minutes, stirring often. Continue until most of the moisture from the mushrooms evaporates, resulting in a well-caramelized vegetable mixture.
- Incorporate Garlic and Herbs: Stir in the minced garlic, fresh thyme, oregano, and tomato paste. Cook for 1 minute to allow the flavors to bloom. Then add kosher salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze the Pot: Pour in a small amount of vegetable broth to deglaze the pot, scraping the bottom with a spoon to lift any flavorful browned bits. Continue cooking until the liquid mostly evaporates, about 1-2 minutes.
- Simmer Lentils and Tomatoes: Add the remaining vegetable broth, crushed tomatoes, and the dry lentils. Bring the mixture to a gentle boil. Then reduce heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.
- Final Cooking and Seasoning: Remove the lid and cook for an additional 5 minutes to thicken the sauce further. Adjust the consistency with more liquid if needed. Taste and season with extra salt and freshly ground pepper as desired. Stir in the minced fresh parsley or basil before serving.
- Serve: Spoon the lentil and mushroom bolognese over cooked whole-grain pasta, zucchini noodles, or spaghetti squash for a wholesome and delicious meal.
Notes
- Use brown or green lentils for best texture; red lentils will become too mushy.
- For a spicier version, increase crushed red pepper flakes to taste.
- This sauce freezes well; store in airtight containers for up to 3 months.
- For added protein, this recipe pairs well with a sprinkle of grated Parmesan or a plant-based cheese alternative.
- Make sure to rinse lentils before cooking to remove any debris.
