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    Home » Recipes » Main Dish

    Mushroom Lentil Bolognese

    Published: Jul 31, 2022 · Modified: Jul 31, 2022 by Kelsey Smith

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    This mushroom lentil bolognese features the rich flavors of the classic Italian dish with a satisfying vegan take on ragu.

    Bolognese sauce is a type of ragù traditionally featuring meat. This vegan version features lentils and diced mushrooms for a warm and hearty result. Vegan ragu never tasted better!

    Serve over ribbon pasta like tagliatelle, linguine, or fettuccine or short pasta cuts like rigatoni or campanelle.

    The key to the flavors in this vegan lentil bolognese is the seasoning blend. Oregano, bay leaves, and fresh basil deliver on the flavor for this modern take on a classic dish. This is a year-round classic, but you will especially love mushroom lentil bolognese in the fall and winter months.

    Ready for more plant-based international cuisine? Try these tofu spring rolls.

    Why you'll love this recipe

    • Vegan and vegetarian-friendly: Loaded with carrots and mushrooms, this dish is veggie-forward.
    • Rich flavors: This is a warm and hearty home-cooked meal

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Mushroom Lentil Bolognese.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Substitutions & Ingredient Notes
    • Equipment
    • Storage
    • 📖 Recipe
    • Frequently asked questions

    Ingredients

    Mushroom Lentil Bolognese ingredients.
    • Pasta
    • Olive oil
    • Onion
    • Garlic
    • Tomato purée
    • White mushrooms
    • Carrots
    • Oregano
    • Dried bay leaves
    • Crushed tomatoes
    • Vegetable broth
    • Dry green lentils
    • Vegan Worcestershire sauce (see Substitutions for recommendations)
    • Organic brown sugar
    • Fresh basil

    See the recipe card for quantities.

    Instructions

    Boil pasta according to package directions. Be sure to salt the water. Drain and set aside.

    Tip: Reserve 1 cup of pasta water. This can be used to thin out the bolognese sauce later if desired.

    Sautéing diced onion.

    Meanwhile, add 1 tablespoon olive oil to a large pot or Dutch oven over medium-high heat. When hot, add the onions, sautéing until softened.

    Sautéing garlic.

    Add the garlic and sauté for another 30 seconds to 1 minute or until the garlic becomes fragrant.

    Mixing in tomato paste to onions.

    Stir in the tomato purée.

    Carrots and mushrooms cooked down in sauce.

    Add the mushrooms and carrots, cooking for 4–5 minutes, stirring regularly until the mushrooms have cooked down, softened, and released liquid.

    Stirring in uncooked lentils.

    Stir in the oregano, bay leaves, crushed tomatoes, vegetable broth, and lentils and bring the mix to a simmer.

    Adding Worcestershire sauce.

    Stir in the Worcestershire sauce and brown sugar.

    Sauce cooking in pot.

    Reduce to a low simmer for 45 minutes or until the lentils are fully cooked and tender. Stir regularly to prevent sticking.

    Fresh basil added to sauce.

    Season with salt and pepper to taste and stir in fresh basil right before serving.

    Serve over pasta and garnish with fresh basil and plant-based parmesan (optional). Vegan parmesan cheese is the perfect addition to this pasta sauce.

    Mushroom Lentil Bolognese in a bowl.

    Substitutions & Ingredient Notes

    • Lentils: Green lentils can be substituted with French lentils or red lentils. If using red lentils, reduce the simmer time to 30 minutes.
    • Worcestershire sauce: Traditional Worcestershire contains anchovies and, therefore, is not vegan. However, vegan Worcestershire is widely available (try Annie's, The Wizard's, or Kroger's store brand).
    • Brown sugar: Refined sugar products are often not vegan because refineries use bone char. However, bone char is not approved for USDA Organic sugar products. Look for organic brown sugar to keep it strictly vegan.
    • Basil: Dried basil can be used in place of fresh, but add dried basil at the same time as the oregano, rather than at the end.
    • Pasta: To make this recipe gluten-free, use gluten-free pasta. A tasty alternative to pasta is spiralized zucchini.

    Equipment

    • Large pot for boiling the pasta
    • Large pot or dutch oven for making the bolognese sauce
    • Cutting board and chef's knife for chopping the veggies

    Storage

    Store mushroom lentil bolognese in the refrigerator for up to 3 days in an airtight container.

    This dish can be frozen for up to 3 months. Fully defrost before reheating. I recommend freezing the sauce and serving it over fresh pasta.

    📖 Recipe

    Mushroom Lentil Bolognese.

    Mushroom Lentil Bolognese

    This mushroom lentil bolognese features the rich flavors of the classic Italian dish with a satisfying vegan take on ragu.
    Print Pin Email Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Calories: 527kcal
    Author: Kelsey Smith
    Servings: 6

    Equipment

    • Large pot
    • Dutch oven
    • Cutting board
    • Chef's knife
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    Ingredients

    • 16 oz pasta
    • 1 tablespoon olive oil
    • 1 large onion
    • 4 cloves garlic
    • 2 tablespoons tomato purée
    • 3 cups white mushrooms small diced
    • 2 cups carrots small diced
    • 1 tablespoon dried oregano
    • 2 dried bay leaves
    • 28 oz crushed tomatoes
    • 1 cup vegetable broth
    • 1 cup dry green lentils
    • 1 tablespoon Vegan Worcestershire sauce
    • 1 teaspoon organic brown sugar
    • ¼ cup tightly packed fresh basil roughly chopped

    Instructions

    • Boil pasta according to package directions. Be sure to salt the water. Drain and set aside.
    • Meanwhile, add 1 tablespoon olive oil to a large pot or Dutch oven over medium-high heat. Add the onions, sautéing until softened.
    • Add the garlic and sauté for another 30 seconds to 1 minute or until the garlic becomes fragrant.
    • Stir in the tomato purée.
    • Add the mushrooms and carrots, cooking for 4–5 minutes, stirring regularly until the mushrooms have cooked down, softened, and released liquid.
    • Stir in the oregano, bay leaves, crushed tomatoes, vegetable broth, and lentils and bring the mix to a simmer.
    • Stir in the Worcestershire sauce and brown sugar.
    • Reduce to a low simmer for 45 minutes or until the lentils are fully cooked and tender. Stir regularly to prevent sticking.
    • Season with salt and pepper to taste and stir in fresh basil right before serving. Serve over pasta and garnish with fresh basil and plant-based parmesan (optional).

    Notes

    Storage: Store mushroom lentil bolognese in the refrigerator for up to 3 days in an airtight container. This dish can be frozen for up to 3 months. Fully defrost before reheating. I recommend freezing the sauce and serving it over fresh pasta.

    Nutrition

    Calories: 527kcal | Carbohydrates: 100g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 409mg | Potassium: 1238mg | Fiber: 18g | Sugar: 12g | Vitamin A: 3560IU | Vitamin C: 24mg | Calcium: 123mg | Iron: 7mg

    Note: Nutrition was estimated using WP Recipe Maker.

    Tried this recipe?Tag @ByKelseySmith or use #bykelseysmith!

    Frequently asked questions

    How can I tell when green lentils are cooked?

    Lentils become tender when fully cooked, so the best way to tell is to try them. Undercooked lentils have a grainy texture. Green lentils tend to take around 45 minutes to become tender, whereas red lentils take around 30 minutes.

    What is vegan bolognese made of?

    This plant-based bolognese is made with onion, garlic, tomato purée, white mushrooms, carrots, crushed tomatoes, vegetable broth, vegan Worcestershire sauce, organic brown sugar, fresh basil, and dried seasonings.

    Mushroom lentil bolognese.Mushroom lentil bolognese.

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    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy family recipes.

    More about me →

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