Description
This Lentil and Mushroom Bolognese is a hearty, plant-based twist on the classic Italian meat sauce. Packed with finely diced mushrooms, lentils, and a medley of aromatic vegetables, this savory sauce is simmered to perfection with crushed tomatoes and herbs. It’s a nutritious, comforting dish that pairs beautifully with whole-grain pasta, zucchini noodles, or spaghetti squash, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 1/2 tablespoons olive oil
- 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 tablespoon tomato paste
- 1 teaspoon kosher salt (or more to taste)
- Freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquids and Legumes
- 1 1/2 cups reduced-sodium vegetable broth
- 28 ounces crushed tomatoes
- 1 cup dry brown or green lentils
Finishing Touch
- 1 tablespoon fresh parsley and/or basil, minced
Instructions
- Prepare the base vegetables: In a heavy-bottomed pot, warm the olive oil over medium-high heat. Add the finely diced celery, carrots, leeks, and red bell pepper. Cook for 8-10 minutes, stirring frequently until the vegetables are softened and caramelized, adding more oil if they begin to stick to the pot.
- Cook mushrooms: Add the finely diced mushrooms to the pot and cook for another 8 minutes, stirring often until most of the moisture has evaporated and the vegetables achieve a caramelized texture.
- Add herbs and tomato paste: Stir in the minced garlic, thyme, oregano, and tomato paste. Cook for 1 minute to bring out their flavors. Then season with kosher salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze the pot: Pour in the vegetable broth to deglaze, scraping the bottom of the pot to lift any browned bits. Continue cooking for 1-2 minutes until the liquid mostly evaporates.
- Simmer with lentils and tomatoes: 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.
- Finish the sauce: Remove the lid and cook for an additional 5 minutes to thicken the sauce. Adjust the consistency by adding more liquid if necessary. Taste and season with additional salt and pepper as needed. Stir in the minced fresh parsley or basil for a fresh herbal finish.
- Serve: Spoon the lentil and mushroom bolognese over cooked whole-grain pasta, zucchini noodles, or spaghetti squash for a wholesome, comforting meal.
Notes
- For a smoother texture, gently mash some of the lentils after cooking.
- Adjust crushed red pepper flakes according to your spice preference.
- This sauce stores well for up to 4 days refrigerated and freezes beautifully for up to 3 months.
- Try adding a splash of red wine during deglazing for extra depth of flavor.
- Use low-sodium vegetable broth to control salt levels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
