This Mushroom and Lentil Bolognese is a hearty and flavorful twist on traditional pasta sauce. With earthy mushrooms and protein-packed lentils, it’s a satisfying plant-based option that’s perfect for pasta lovers. The sauce simmers with aromatic herbs, crushed tomatoes, and a touch of red wine, creating a depth of flavor that even meat-lovers will enjoy.
Serve this rich and savory sauce over your favorite pasta or with crusty bread to soak up every last bit. It’s a wholesome meal that brings a taste of Italy to your kitchen, perfect for cozy family dinners or a comforting weeknight meal.
Mushroom and Lentil Bolognese
Savor the rich, savory flavors of this Mushroom & Lentil Bolognese – perfect for pasta night! 🍝🌿
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot diced
- 1 celery stalk diced
- 2 cups mushrooms finely chopped
- 1 cup dried green or brown lentils rinsed
- 1 can 14 oz crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup red wine optional
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 minutes, or until softened.
- Add mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
- Stir in lentils, crushed tomatoes, vegetable broth, red wine (if using), tomato paste, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils are tender and the sauce has thickened.
- Adjust seasoning to taste. Serve over pasta or with crusty bread, garnished with fresh basil.