Vegetarian Lentil Bolognese
Vegetarian Lentil Bolognese
Classic DishBolognese Sauce
Prep: 20 min • Cook: 60 min. A hearty plant-based take on Bolognese, using brown or green lentils and finely chopped mushrooms for a robust texture and savory depth. This rich sauce is perfect for coating pasta or serving as a filling.
- Preparation time
- 20 min
- Cooking time
- 1 hr
- Total time
- 1 hr 20 min
- Servings
- 6
Instructions
Soffritto and Mushrooms
- 1Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrot, and celery. Cook until softened, about 8-10 minutes, stirring occasionally.
- 2Add minced garlic and finely chopped cremini mushrooms. Cook for another 5-7 minutes, until mushrooms have released their liquid and started to brown.
Bolognese Sauce
- 1If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced.
- 2Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Add Italian seasoning, salt, and pepper.
- 3Bring the sauce to a boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally.
- 4Taste and adjust seasoning with salt and pepper as needed.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 18 g
- Fat
- 8 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Fat | 8 g |
| Carbs | 50 g |
Tips
- Finely chopping the vegetables (mirepoix) ensures they meld into the sauce beautifully. Consider using a food processor for speed.
- Low and slow simmering is key to developing the rich flavors of the Bolognese sauce. Don't rush the cooking process.
- Serve this vegetarian Bolognese over your favorite pasta, polenta, or even as a filling for lasagna or stuffed shells.
