Lentil Mushroom Bolognese

5 from 1 vote

This Lentil Mushroom Bolognese is a rich, hearty pasta sauce made without a long list of ingredients or complicated steps! Unlike many vegan bolognese recipes, this version skips the wine and uses canned lentils for simplicity. Mushrooms, walnuts, and lentils create a savory, meaty texture in just 30 minutes. I used to think a good bolognese needed to simmer for hours, but this recipe has completely changed my mind!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Servings:

Calories: 411kcal

Author: Allie Petersen

Ingredients

1 tbsp olive oil
1 small yellow onion finely diced
3 garlic cloves minced
8 oz cremini mushrooms finely chopped
3/4 cup raw walnuts finely chopped
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
1/4 tsp red pepper flakes optional
3/4 tsp salt
black pepper to taste
15 oz can of crushed tomatoes
1/2 cup water
1 tbsp soy sauce or tamari
15 oz can of lentils drained and rinsed
2 tsp balsamic vinegar
1 tsp maple syrup

For Serving

10-12 oz pasta of choice
fresh parsley or basil

Instructions

Prepare the vegetables: Finely chop the mushrooms and walnuts. Fo ease, I used a food processor. Pulse the mushrooms and walnuts in a food processor a few times until they resemble small crumbles. Avoid overprocessing.
8 oz cremini mushrooms, 3/4 cup raw walnuts
Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
1 tbsp olive oil, 1 small yellow onion, 3 garlic cloves
Cook the mushrooms and walnuts: Add the chopped mushrooms and walnuts and cook for 5–7 minutes, stirring occasionally, until most of their moisture has evaporated and they begin to brown.
Build the flavor: Stir in the tomato paste, oregano, basil, smoked paprika, salt and pepper and red pepper flakes. Cook for 1–2 minutes to deepen the flavor of the tomato paste.
2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 3/4 tsp salt, black pepper to taste
Simmer the sauce: Add the drained lentils, crushed tomatoes, water, and soy sauce. Stir well and bring to a gentle simmer. Reduce the heat and cook covered for 10–15 minutes, stirring occasionally, until thickened.
*At this time start to cook the pasta to package instructions. Cook in salted water for more flavor.
15 oz can of crushed tomatoes, 1/2 cup water, 15 oz can of lentils, 1 tbsp soy sauce
Finish: Stir in the balsamic vinegar and maple syrup. Taste and adjust with salt, black pepper, or additional herbs. For a thicker texture, gently mash some of the lentils with the back of a spoon.
2 tsp balsamic vinegar, 1 tsp maple syrup
Serve: Toss the bolognese with cooked pasta, adding a splash of reserved pasta water if needed. Top with fresh herbs.

Notes

Use canned lentils for convenience. Brown or green lentils work best because they hold their shape. Red lentils tend to become too soft.
Make it ahead: The sauce keeps in the refrigerator for 4 days and freezes well for up to 3 months.

Nutrition