Description
A hearty and flavorful Lentil and Mushroom Bolognese that offers a delicious plant-based twist on the classic Italian sauce. Packed with nutrient-rich vegetables, lentils, and mushrooms, this recipe provides a satisfying and nutritious meal perfect for a weeknight dinner or vegetarian gathering.
Ingredients
Scale
Vegetables and 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 and Spices
- 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)
Liquids and Legumes
- 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
Finishing Touch
- 1 tablespoon fresh parsley and/or basil, minced
Instructions
- Sauté Vegetables: In a heavy-bottomed pot, warm the olive oil over medium-high heat. Add the celery, carrots, leeks, and bell pepper. Cook for 8-10 minutes, stirring frequently until the vegetables are softened and caramelized. Add a bit more oil if the vegetables start to stick to the pot.
- Add Mushrooms: Stir in the diced mushrooms and continue cooking for about 8 minutes, stirring often. Cook until most of the moisture from the mushrooms evaporates and the vegetables develop a rich caramelized texture.
- Incorporate Aromatics and Tomato Paste: Add the minced garlic, fresh thyme, oregano, and tomato paste to the pot. Cook for 1 minute to bloom the spices and develop flavor. Season with salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Deglaze the Pot: Pour in the vegetable broth to deglaze, scraping the bottom of the pot to loosen any browned bits. Continue cooking until the liquid mostly evaporates, about 1-2 minutes.
- Add Tomatoes and Lentils, Simmer: Add the crushed tomatoes and dry lentils to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the flavors meld.
- Final Reduction and Seasoning: Remove the lid and cook for an additional 5 minutes to thicken the sauce. Adjust the consistency by adding more liquid if needed. Taste and season with additional salt and pepper as desired. Stir in the fresh minced parsley or basil for freshness.
- Serve: Spoon the Lentil and Mushroom Bolognese over whole-grain pasta, zucchini noodles, or spaghetti squash for a wholesome meal.
Notes
- For a spicier sauce, increase the crushed red pepper flakes to taste.
- Use green or brown lentils as they hold their shape better than red lentils in this recipe.
- If you prefer a smoother texture, pulse the sauce briefly in a blender after cooking.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make this recipe gluten-free, serve over gluten-free pasta or vegetable noodles.
