Description
This hearty Lentil and Mushroom Bolognese is a flavorful, plant-based twist on the classic Italian meat sauce. Packed with finely diced vegetables, savory mushrooms, and protein-rich lentils, this sauce simmers to perfection and makes a satisfying accompaniment to pasta or vegetable noodles. It is a wholesome, comforting dish that’s rich in texture and umami flavor, perfect for a nutritious weeknight meal.
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 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 Lentils
- 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
Finishing Touches
- 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 diced celery, carrots, leeks, and red bell pepper. Cook for 8-10 minutes, stirring frequently until the vegetables are softened and begin to caramelize. Add a little more oil if the vegetables start sticking to the pot.
- Cook the Mushrooms: Add the finely diced mushrooms to the pot and continue cooking for another 8 minutes, stirring often. Cook until the mushrooms release their moisture and it mostly evaporates, leaving a caramelized vegetable mixture.
- Add Aromatics and Seasonings: Stir in the minced garlic, thyme, oregano, and tomato paste. Cook for 1 minute to allow the flavors to bloom. Season with 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 up any browned bits on the bottom. Continue cooking until this liquid evaporates, about 1-2 minutes.
- Simmer with Lentils and Tomatoes: Add the remaining vegetable broth, crushed tomatoes, and dry lentils to the pot. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Finish Cooking: Remove the lid and continue cooking for an additional 5 minutes to thicken the sauce further. Adjust the sauce consistency with extra liquid if needed. Taste and season with additional salt and pepper as desired. Stir in the fresh parsley or basil for brightness.
- Serve: Spoon the luscious lentil and mushroom bolognese over cooked whole-grain pasta, zucchini noodles, or spaghetti squash for a comforting and nutritious meal.
Notes
- Brown or green lentils work best as they hold their shape during cooking.
- For a spicier sauce, increase the crushed red pepper flakes or add chili powder.
- This sauce can be made ahead and tastes even better the next day as flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with your favorite pasta alternative for a gluten-free option.
