Description
A hearty and flavorful Lentil and Mushroom Bolognese recipe that is a delicious vegan twist on the classic Italian meat sauce. This plant-based version is packed with protein and fiber, making it a satisfying and nutritious main course.
Ingredients
Scale
For the Bolognese:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 8 ounces cremini or button mushrooms, finely chopped
- 1 cup dried brown or green lentils, rinsed
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- Chopped fresh parsley or basil for garnish (optional)
- Cooked spaghetti or pasta of choice for serving
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and sauté for 2–3 minutes until fragrant.
- Stir in the carrot and celery and cook for another 5 minutes until softened.
- Add the chopped mushrooms and cook for 6–8 minutes until they release their moisture and start to brown.
- Mix in the lentils, tomato paste, oregano, thyme, and red pepper flakes. Stir well to coat everything.
- Pour in the crushed tomatoes, vegetable broth, and soy sauce, and bring the mixture to a simmer.
- Reduce the heat to low, cover partially, and simmer for 30–35 minutes, or until the lentils are tender and the sauce has thickened.
- Season with salt and black pepper to taste. Serve over cooked pasta and garnish with chopped fresh parsley or basil if desired.
Notes
- You can substitute green lentils with brown lentils, but avoid red lentils as they break down too much.
- For added depth of flavor, add a splash of balsamic vinegar or a pinch of smoked paprika at the end.
- This sauce freezes well and can be made ahead for meal prep.
Nutrition
- Serving Size: 1 ½ cups sauce
- Calories: 280
- Sugar: 9g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
