Description

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.

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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Instructions

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 the 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.

Notes

This sauce can be refrigerated for up to 4 days or frozen for up to 2 months in an airtight container.
You can adjust the spices and seasonings to taste.
Great for meal prep and family-friendly dinners.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 190 kcal