Mushroom Lentil Bolognese

Finely chopped mushrooms and lentils give this sauce real body. Make a double batch and freeze half.

Watch It Made

Prefer to cook along? This video from The Nard Dog Cooks walks through a similar recipe step by step.

Mushroom Lentil Bolognese

Mushroom Lentil Bolognese

A rich, hearty pasta sauce made with lentils, mushrooms and vegetables. Simmered low and slow for deep, meaty flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely diced
  • 2 carrots finely diced
  • 2 stalks celery finely diced
  • 8 oz cremini mushrooms finely chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3/4 cup dry brown or green lentils rinsed
  • 1 can crushed tomatoes 28 oz
  • 2 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 lb spaghetti
  • 1/4 cup fresh basil

Method
 

  1. Heat the oil in a large pot. Add the onion, carrots and celery and cook 6 minutes until soft.
  2. Add the mushrooms and cook 6 minutes until browned, then stir in the garlic and tomato paste for 1 minute.
  3. Add the lentils, crushed tomatoes, broth, oregano and salt. Simmer partly covered 30 minutes until the lentils are tender.
  4. Cook the spaghetti, drain, and serve topped with sauce and basil.

Notes

Sauce freezes up to 3 months.

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