Description
This Lentil and Mushroom Bolognese is a hearty, flavorful plant-based twist on the classic Italian meat sauce. Packed with nutritious lentils, earthy mushrooms, and a medley of sautéed vegetables, this recipe offers a rich, comforting dish perfect for a satisfying weeknight dinner. It simmers slowly to develop deep flavors and can be served over whole-grain pasta, zucchini noodles, or spaghetti squash for a wholesome meal.
Ingredients
Scale
Vegetables & 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 & Seasonings
- 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 (to taste)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley and/or basil, minced
Liquids & Staples
- 1 1/2 tablespoons olive oil
- 1 1/2 cups reduced-sodium vegetable broth
- 28 ounces crushed tomatoes
- 1 cup dry brown or green lentils
Instructions
- Sauté the Vegetables: In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the finely diced celery, carrots, leeks, and red bell pepper. Cook these for 8-10 minutes, stirring frequently, until they soften and begin to caramelize, adding a bit more oil if they start to stick to the pot.
- Add Mushrooms: Stir in the diced mushrooms and continue cooking for another 8 minutes, stirring often, allowing most of the moisture to evaporate. This step helps create a caramelized vegetable mixture that is rich in flavor.
- Incorporate Aromatics and Seasonings: Add the minced garlic, fresh thyme, oregano, and tomato paste to the pot. Cook for about 1 minute to release their aromas. Season with kosher salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze the Pot: Pour in the vegetable broth and use it to deglaze the bottom of the pot by scraping any browned bits. Continue cooking for 1-2 minutes until the liquid reduces and evaporates.
- Simmer with Lentils and Tomatoes: Add the remaining vegetable broth, crushed tomatoes, and dry lentils to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes, stirring occasionally, until the lentils are tender.
- Final Reduction and Seasoning: Remove the lid and cook the sauce uncovered for an additional 5 minutes to thicken. Adjust the consistency by adding more liquid if needed, and season with additional salt and pepper to your taste. Stir in the fresh parsley or basil for added freshness.
- Serve: Spoon the Lentil and Mushroom Bolognese over cooked whole-grain pasta, zucchini noodles, or spaghetti squash for a nutritious and satisfying meal.
Notes
- For a spicier sauce, increase the crushed red pepper flakes according to your preference.
- If you prefer a smoother sauce, use an immersion blender to blend part of the mixture before serving.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- To shorten cooking time, use pre-cooked lentils, but adjust adding broth accordingly.
- This bolognese can be served over other bases like mashed potatoes or polenta for variation.
