Name: Vegetarian Bolognese: Lentil & Mushroom Ragu
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 2 tbsp olive oil; 1 pcs onion (finely diced); 2 pcs carrot (finely diced); 2 pcs celery (finely diced); 4 pcs garlic (minced); 250 g cremini mushrooms (finely chopped); 1 cup brown lentils (dry, rinsed); 2 tbsp tomato paste; 1 l diced tomatoes (canned); 4 cup vegetable broth; 0.5 cup red wine ((optional)); 1 tsp dried oregano; 1 pcs bay leaf; 1 tsp salt (or to taste); 0.5 tsp black pepper (or to taste); 0.25 cup fresh parsley (chopped, for garnish)

Vegetarian Bolognese: Lentil & Mushroom Ragu - Image 1

Prep: 25 min • Cook: 60 min. A hearty and savory plant-based take on Bolognese, featuring a rich blend of mushrooms and lentils simmered with aromatic vegetables and tomato to create a deeply flavorful ragu perfect for pasta or polenta.

Preparation time: 25 min
Cooking time: 1 hr
Total time: 1 hr 25 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

2 tbsp olive oil
1 pc onion(finely diced)
2 pcs carrot(finely diced)
2 pcs celery(finely diced)
4 pcs garlic(minced)
9oz cremini mushrooms(finely chopped)
1 cup brown lentils(dry, rinsed)
2 tbsp tomato paste
1 qt diced tomatoes(canned)
4 cup vegetable broth
1/2 cup red wine((optional))
1 tsp dried oregano
1 pc bay leaf
1 tsp salt(or to taste)
1/2 tsp black pepper(or to taste)
1/4 cup fresh parsley(chopped, for garnish)

Instructions

Making the Ragu

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 8-10 minutes until softened.
Add minced garlic and chopped cremini mushrooms. Cook for another 5-7 minutes, stirring occasionally, until mushrooms release their liquid and start to brown.
Stir in tomato paste and cook for 2 minutes, allowing it to slightly caramelize.
Pour in red wine (if using) and deglaze the bottom of the pot, scraping up any browned bits. Let it simmer for 2-3 minutes until mostly evaporated.
Add rinsed brown lentils, canned diced tomatoes, vegetable broth, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or until lentils are tender and the ragu has thickened. Stir occasionally to prevent sticking.
Remove the bay leaf before serving. Taste and adjust seasoning as necessary.
Serve hot over your favorite pasta, polenta, or even mashed potatoes, garnished with fresh parsley.

Nutrition

Servings: 4
Serving size (imperial): 18.5 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	353.6 kcal	67.2 kcal	1,414.4 kcal
Protein	15 g	2.9 g	60 g
Fat	7.2 g	1.4 g	28.8 g
Carbs	44 g	8.4 g	176 g

Tips

Finely dicing vegetables ensures they cook down evenly and blend seamlessly into the ragu's texture.
For a richer flavor profile, cook the ragu longer on low heat; this allows the flavors to meld beaut
A sprinkle of vegan parmesan or nutritional yeast can enhance the umami of this vegetarian bolognese

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Ingredients

2 tbsp olive oil
1 pc onion(finely diced)
2 pcs carrot(finely diced)
2 pcs celery(finely diced)
4 pcs garlic(minced)
9oz cremini mushrooms(finely chopped)
1 cup brown lentils(dry, rinsed)
2 tbsp tomato paste
1 qt diced tomatoes(canned)
4 cup vegetable broth
1/2 cup red wine((optional))
1 tsp dried oregano
1 pc bay leaf
1 tsp salt(or to taste)
1/2 tsp black pepper(or to taste)
1/4 cup fresh parsley(chopped, for garnish)

Instructions

Making the Ragu

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 8-10 minutes until softened.
Add minced garlic and chopped cremini mushrooms. Cook for another 5-7 minutes, stirring occasionally, until mushrooms release their liquid and start to brown.
Stir in tomato paste and cook for 2 minutes, allowing it to slightly caramelize.
Pour in red wine (if using) and deglaze the bottom of the pot, scraping up any browned bits. Let it simmer for 2-3 minutes until mostly evaporated.
Add rinsed brown lentils, canned diced tomatoes, vegetable broth, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or until lentils are tender and the ragu has thickened. Stir occasionally to prevent sticking.
Remove the bay leaf before serving. Taste and adjust seasoning as necessary.
Serve hot over your favorite pasta, polenta, or even mashed potatoes, garnished with fresh parsley.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

353.6 kcal

67.2 kcal

1,414.4 kcal

Protein

15 g

2.9 g

60 g

Fat

7.2 g

1.4 g

28.8 g

Carbs

44 g

8.4 g

176 g

Tips

Finely dicing vegetables ensures they cook down evenly and blend seamlessly into the ragu's texture.

For a richer flavor profile, cook the ragu longer on low heat; this allows the flavors to meld beaut

A sprinkle of vegan parmesan or nutritional yeast can enhance the umami of this vegetarian bolognese