Lentil Mushroom Bolognese

Got leftover lentils? Throw them into this yummy and hearty red sauce! This lentil mushroom bolognese is easy, vegan, and nutrition packed. It’s perfect for batch cooking on the weekend and enjoying all week. Serve it over your pasta of choice, spiralized veggies, or spaghetti squash.

This Lentil Mushroom Bolognese Is:

  • Vegan
  • Protein packed
  • Easy to make
  • Great for batch cooking
  • Perfect for using up leftover lentils
  • Freezer friendly
  • Loaded with veg
  • Super flavorful
  • Hearty
  • Deeeelish!

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Lentil Mushroom Bolognese

Got leftover lentils? This lentil mushroom bolognese is easy, vegan, and nutrition packed. Serve it over your pasta of choice, spiralized veggies, or spaghetti squash.
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Active Time: 15 minutes
Inactive Time: 15 minutes
Servings 3


  • 1 cup cooked lentils, brown, green, or black
  • 1/2 lb mushrooms, crimini or button
  • 1/2 yellow onion, minced
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp Italian seasoning, more to taste
  • 1 jar tomato sauce, 24 oz


  • Mince the mushrooms and the onions roughly (no need to get too precise about it).
  • In a heavy bottomed soup pot or cast iron skillet, heat the olive oil over medium heat.
  • Add the onions and mushrooms and cook, stirring occasionally, for about 10 minutes.
  • Add the garlic and Italian seasoning and stir for a minute or two, until fragrant.
  • Add the lentils and the sauce and season to taste, bring to a simmer, and cook for a few minutes to heat through and meld the flavors.
  • Serve over your pasta of choice and salt and pepper to taste.

Nutrition Information

Calories: 150kcal (8%)Carbohydrates: 19g (6%)Protein: 9g (18%)Fat: 5g (8%)Saturated Fat: 1g (6%)Sodium: 8mgPotassium: 536mg (15%)Fiber: 7g (29%)Sugar: 4g (4%)Vitamin A: 19IUVitamin C: 5mg (6%)Calcium: 37mg (4%)Iron: 3mg (17%)
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  1. Katie, I am sooo appreciative of having access to your recipes! You make them so easy to follow….leaving nothing to question (and everything tastes great).

  2. Beth Leusden

    hi Katie…I’d like to print this recipe…box doesnt cover whole recipe, so only get first two lines….thanks for all your yummy creations!

  3. Andrea Giles

    I made this last week and it was a hit with the whole family. I put mine on spaghetti squash and made regular pasta for he rest of the family. Thanks for the delicious recipes!

  4. Anonymous

    This is AMAZING!

  5. Antoinette

    I loved this although I’ll admit to cooking my lentils in beef stock. I immediately put it on my “Family Favourites” list! I made half the recipe but ended up keeping the veg and lentils separated so that I could use the extra veg portion for another meal.

  6. This is absolutely amazing! I sprinkled nutritional yeast on top for that finishing touch! Loved this!

  7. Kelly Tran

    I love your recipes! Any chance you could do a Instant Pot version of this…or could I basically just put everything in the IP? Any advice would be appreciated!

    • Hmm, I haven’t tried it but I imagine it would work fine. I’d reduce the liquid a little and use the cook time for the lentils. If you try it let me know how it goes!

      • I will definitely try using my IP next time. I ate this last night for dinner and it was DELICIOUS! I could probably even get my super-picky children to eat it (with the spaghetti squash). Thank you for this wonderful recipe!

      • I made it in the IP today and came out great! I didn’t add the oil though because I like some parmesan on top as my fat.

      • I did try this tonight in the Instant Pot. It was delicious! I sautéed the veggies right in the instant pot for about 10 minutes, and I did cut back on the broth. Manual pressure for 10 min, natural release. For me, it was a little dry, so next time, I will probably add all the broth. Lentils were al dente, which is just how I like them.

  8. Anonymous

    I am not familiar with lentils so I just bought some red ones to make your coconut curry soup recipe. Can I use red ones with this recipe as well?

  9. Pingback: Tempeh Bolognese – Katie's Bright Kitchen

  10. Thank you Katie for the recipes you share. They are so helpful! 😍

  11. Pingback: Tempeh Bolognese | Katie's Bright Kitchen (under construction)

  12. Do you have the nutrition facts for this?

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