Description
This Lentil and Mushroom Bolognese is a hearty, flavorful, and nutritious vegetarian alternative to traditional meat-based Bolognese. Packed with finely diced vegetables, mushrooms, and protein-rich lentils simmered in a rich tomato sauce, this dish is perfect served over pasta or vegetable noodles and makes a wholesome family meal ready in just 30 minutes.
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 Spices
- 1 teaspoon fresh thyme leaves (or dried thyme)
- 1 teaspoon oregano
- 1 tablespoon fresh parsley and/or basil, minced
- 1 teaspoon kosher salt (or more to taste)
- Freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Other Ingredients
- 1 1/2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 1/2 cups reduced-sodium vegetable broth
- 28 ounces crushed tomatoes
- 1 cup dry brown or green lentils
Instructions
- Sauté vegetables: In a heavy-bottomed pot, warm the olive oil over medium-high heat. Add the celery, carrots, leeks, and bell pepper, and cook for 8-10 minutes, stirring frequently until softened and caramelized. Add a bit more oil if vegetables begin to stick.
- Add mushrooms: Add the mushrooms and cook for another 8 minutes, stirring often, until most moisture evaporates, leaving a caramelized vegetable mixture.
- Add aromatics and tomato paste: Stir in the garlic, thyme, oregano, and tomato paste, cooking for 1 minute to develop flavors. Add the salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze the pot: Pour in vegetable broth to deglaze the pot, scraping the bottom to lift any caramelized bits. Continue to cook until the liquid evaporates, about 1-2 minutes.
- Simmer with tomatoes and lentils: Add the remaining broth, crushed tomatoes, and dry lentils. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender.
- Finish cooking and season: Remove the lid and cook for an additional 5 minutes to thicken the sauce. Adjust consistency with more liquid if needed, and season with additional salt and pepper to taste. Stir in fresh parsley or basil.
- Serve: Serve the Lentil and Mushroom Bolognese over whole-grain pasta, zucchini noodles, or spaghetti squash as preferred.
Notes
- This dish is vegetarian and can be made vegan by ensuring the pasta or noodles used contain no eggs.
- Use reduced-sodium vegetable broth to control salt levels.
- For a gluten-free option, serve over gluten-free pasta or vegetable noodles.
- Leftovers keep well in the fridge for up to 3 days and freeze well for up to 2 months.
- Adjust crushed red pepper flakes to control the heat level.
