Lentil Mushroom Bolognese

Here’s a hearty and easy vegan version of a traditional meaty tomato sauce. I like to complete my dinner with spaghetti squash, spiralized veggies, or pasta.

Lentil Mushroom Bolognese

Veggies | Protein | Fat
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Servings 4

Ingredients
 

Veggies

  • 1/2 onion, peeled, 
coarsely chopped (4 oz raw)
  • 1 carrot or celery stick, coarsely chopped (2 oz raw)
  • 10 oz raw crimini mushrooms, stems removed (about 12 oz with stems)
  • 1 24-oz jar tomato sauce

Protein

  • 11 oz dry lentils, green, brown, or black

Fat Serving

  • 2 oz olive oil, 4 Tbsp

Condiments & Spices

  • 2 garlic cloves, halved
  • 2 bay leaves
  • 1.5 cups vegetable stock
  • salt and pepper, to taste
  • dried Italian herbs, to taste
  • Splash of red wine, optional

Instructions
 

  • Dice the onion, carrot, celery, mushrooms, and garlic. If you are lazy (like me), you can do this quickly by pulsing them in a food processor in a few batches until finely chopped (not too long, you don’t want a paste).
  • Heat the oil in a large saucepan over medium heat. I used my large cast iron pan.
  • Add the diced veggies to the oil and sauté, uncovered, over medium heat for about 10 minutes, or until reduced and lightly browned.
  • Add the lentils, stock, and tomato sauce. Reduce heat to low. I add a splash of red wine.
  • Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender (cooking time will depend on the size of your lentils). Add water if necessary.
  • Remove bay leaves, divide everything into 4 servings and season with salt and pepper to taste.
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20 Comments

  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)

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