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Mushroom Lentil Bolognese.
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5 from 1 vote

Mushroom Lentil Bolognese

This mushroom lentil bolognese features the rich flavors of the classic Italian dish with a satisfying vegan take on ragu.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta, vegan
Servings: 6
Calories: 527kcal
Author: Kelsey Smith

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