Name: Lentil and Mushroom Bolognese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 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; 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; 1/4 teaspoon crushed red pepper flakes (optional); 1 1/2 cups reduced-sodium vegetable broth; 28 ounces crushed tomatoes; 1 cup dry brown or green lentils; 1 tablespoon fresh parsley and/or basil, minced

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A hearty, plant-based Bolognese sauce with earthy mushrooms, protein-rich lentils, and a medley of veggies and spices. This quick and flavorful sauce brings depth and umami, perfect over pasta or zoodles.

Why You'll Love This Recipe

This Lentil and Mushroom Bolognese is a plant-based twist on the classic Italian sauce that doesn't compromise on flavor or texture. The combination of lentils and mushrooms creates a hearty, meaty texture while packing in protein and fiber. It's budget-friendly, nutritious, and versatile enough to please both vegans and meat-eaters alike. Perfect for meal prep, this sauce develops even more flavor overnight and freezes beautifully for quick weeknight dinners. Whether you're trying to incorporate more plant-based meals or simply looking for a delicious alternative to meat sauce, this recipe delivers rich, satisfying umami flavor that will have everyone asking for seconds.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Olive oil provides the base for sautéing and brings a subtle fruity note to the sauce. Use a good quality extra virgin olive oil for the best flavor.

Celery adds aromatic flavor and a slight crunch to the sauce. It's part of the traditional Italian soffritto that forms the flavor foundation of many Italian dishes.

Carrots contribute natural sweetness and color to the sauce while adding nutritional value. They break down during cooking to help thicken the sauce.

Leeks offer a milder, more complex flavor than regular onions. Their subtle sweetness develops beautifully when caramelized and adds depth to the sauce.

Red bell pepper brings vibrant color and a touch of sweetness. You can substitute with yellow or orange peppers if preferred.

Mushrooms are crucial for creating the meaty texture and umami flavor in this plant-based Bolognese. They absorb flavors wonderfully while adding their own earthy notes. Any variety works well, but cremini or portobello offer the most robust flavor.

Garlic adds essential aromatic flavor to the sauce. Fresh is best, but pre-minced garlic can work in a pinch.

Fresh thyme leaves contribute an herbal, slightly floral note that complements the earthiness of the mushrooms perfectly. Dried thyme works as well, though you'll need less.

Oregano brings the quintessential Italian flavor profile to this sauce. It adds a warmth and slight peppery taste that's essential in Bolognese.

Tomato paste adds concentrated tomato flavor and helps thicken the sauce. It also contributes a touch of umami and a slight tanginess.

Vegetable broth provides liquid and flavor for cooking the lentils. Use low-sodium varieties to better control the salt content.

Crushed tomatoes form the base of the sauce. They provide the perfect consistency—thicker than diced tomatoes but still with some texture.

Lentils are the protein powerhouse in this recipe. Brown or green varieties hold their shape well during cooking and provide a satisfying, meaty texture. They absorb the flavors of the sauce while adding hearty substance.

Fresh parsley and/or basil brightens the finished sauce with a pop of color and fresh flavor. Adding these herbs just before serving preserves their vibrant taste.

Directions

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 the mushrooms and cook for another 8 minutes, stirring often, until most moisture evaporates, leaving a caramelized vegetable mixture.
Stir in the garlic, thyme, oregano, and tomato paste, cooking for 1 minute. Add the salt, pepper, and crushed red pepper flakes.
Pour in vegetable broth to deglaze, scraping the bottom of the pot. Continue to cook until most liquid evaporates (about 1-2 minutes).
Add the 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.
Remove the lid and cook for an additional 5 minutes. Adjust consistency with more liquid if needed, and season with additional salt and pepper to taste. Stir in fresh parsley or basil.
Serve over whole-grain pasta, zucchini noodles, or spaghetti squash.

Servings and Timing

This Lentil and Mushroom Bolognese recipe yields approximately 8 cups of sauce, serving 6-8 people generously. The preparation takes about 15 minutes, while the cooking time is around 45-50 minutes, bringing the total time to about 1 hour. Each cup of sauce contains approximately 190 calories, making it a nutrient-dense, satisfying meal when paired with your choice of pasta or vegetables.

Variations

Spicy Bolognese: Double the red pepper flakes and add a diced jalapeño with the vegetables for a sauce with kick.

Smoky Bolognese: Add 1 teaspoon of smoked paprika and 1 tablespoon of soy sauce for a deeper, smokier flavor profile.

Protein-Boosted Bolognese: Add ½ cup of walnuts or 1 cup of textured vegetable protein for additional protein and texture.

Creamy Bolognese: Stir in ¼ cup of plant-based cream or coconut milk just before serving for a richer, creamier sauce.

Mediterranean Bolognese: Add ½ cup of pitted Kalamata olives and 2 tablespoons of capers for a Mediterranean twist.

Root Vegetable Bolognese: Substitute or add parsnips, turnips, or sweet potatoes for some of the vegetables for a different flavor profile.

Storage/Reheating

Refrigeration: This Lentil and Mushroom Bolognese can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as they meld together, making this perfect for meal prep.

Freezing: For longer storage, freeze the sauce in portion-sized containers or freezer bags for up to 3 months. Leave some space at the top of containers as the sauce will expand when frozen.

Thawing: For best results, thaw frozen Bolognese overnight in the refrigerator before reheating.

Reheating: Gently reheat the sauce in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much during storage. Alternatively, microwave in a covered container, stirring halfway through heating time, until thoroughly heated.

Serving after storage: After reheating, taste and adjust seasonings if necessary, as flavors may mellow during storage. A fresh sprinkle of herbs just before serving will brighten up the reheated sauce

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook much faster and break down more readily than brown or green varieties. While you can use them, be aware that the texture will be softer and more pureed. If using red lentils, reduce the cooking time to about 10-15 minutes and watch carefully to prevent them from becoming mushy.

Is this Bolognese gluten-free?

Yes, the sauce itself is naturally gluten-free. Just be sure to serve it with gluten-free pasta or alternatives like zucchini noodles, spaghetti squash, or polenta if you're following a gluten-free diet.

How can I make this recipe oil-free?

You can sauté the vegetables in vegetable broth or water instead of oil. Add small amounts of liquid as needed to prevent sticking. The final texture might be slightly different, but the flavors will still be delicious.

Can I make this in a slow cooker or Instant Pot?

Yes! For slow cooker: Sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. For Instant Pot: Use the sauté function for the vegetables, then add remaining ingredients and cook on high pressure for 15 minutes with a natural release.

My lentils are still firm after the recommended cooking time. What should I do?

Lentil cooking times can vary based on their age and brand. Simply continue simmering until the lentils are tender, adding more broth if the sauce becomes too thick. Older lentils may take significantly longer to cook.

How can I increase the protein content?

While this recipe already has good protein from the lentils and mushrooms, you can add textured vegetable protein (TVP), crumbled tempeh, or chopped walnuts for additional protein. Nutritional yeast (2-3 tablespoons) also adds protein along with a cheesy flavor.

What can I serve with Lentil and Mushroom Bolognese besides pasta?

This versatile sauce works wonderfully over polenta, quinoa, baked potatoes, or stuffed into bell peppers. It also makes a great filling for lasagna or as a base for vegetable casseroles.

The sauce seems too watery. How can I thicken it?

If your sauce is too thin, remove the lid and simmer for an additional 5-10 minutes to reduce the liquid. Alternatively, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir this into the simmering sauce until it thickens.

My family includes meat eaters. How can I make this appeal to everyone?

This recipe has been crafted to have a meaty texture and rich umami flavor that satisfies even dedicated carnivores. However, you can serve it with grated Parmesan (or plant-based alternative) for those who enjoy cheese, or offer a side of meatballs for those who want to add animal protein to their portion.

Conclusion

This Lentil and Mushroom Bolognese transforms simple plant-based ingredients into a deeply satisfying, protein-rich sauce that rivals its meat-based counterpart. The combination of earthy lentils, umami-packed mushrooms, and aromatic vegetables creates layers of flavor that develop beautifully as they simmer together. Whether you're a committed plant-based eater or simply looking to incorporate more meatless meals into your rotation, this versatile sauce delivers on both nutrition and taste.

Beyond being delicious, this recipe offers practical benefits—it's budget-friendly, meal-prep compatible, and freezes beautifully for future meals. The adaptability of the sauce means it works just as well for casual family dinners as it does for entertaining guests. As you make this recipe your own with personal variations and pairings, you'll discover why plant-based cooking can be just as rich and comforting as traditional favorites.

So gather your ingredients, set aside an hour of cooking time, and prepare to enjoy a hearty, wholesome sauce that might just become your new household staple. Your taste buds—and your body—will thank you for this nutritious twist on a classic Italian favorite.