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Recipes || Lentil and Mushroom Bolognese

My quest for a plethora of tasty meat-free recipes continues! Today I’m bringing you a Lentil and Mushroom Bolognese. Here’s a secret – Sam loves bolognese but I typically don’t. I just find ground beef really….blah and bolognese sauces really dull. I always do them with carrots and loads of other veg to amp up the taste factor but I just can’t really get behind meat bolognese. 

So in the spirit of compromise, I did some experimenting with a lentil version! I was actually super, super happy with how it turned out and I might now be a bolognese convert. It was one of the first ones that I properly enjoyed, much to Sam’s delight – as he is a massive bolognese fan but I usually nix the idea. The bolognese itself is vegan friendly, and if you go for some egg-free pasta, it would be an easy dish to make entirely vegan. 

Lentil and Mushroom Bolognese
Serves 6
Print
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Nutrition Facts
Serving Size
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Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons of olive oil
  2. 340 g button mushrooms, sliced
  3. 4 cloves of garlic, minced
  4. 2 carrots, chopped
  5. 1 red pepper, chopped
  6. 1 onion, chopped
  7. 1/2 cup of red wine
  8. 1 bay leaf
  9. 1 can of tomatoes
  10. 2 cups of water
  11. 1 cup of brown lentils, rinsed
  12. 2 teaspoons of oregano
  13. 1/2 teaspoon of red pepper flakes
  14. salt and pepper to taste
  15. grated parmesan, if desired (always)
  16. 1/2 pack of spaghetti
Instructions
  1. In a large sauce pan over medium heat, add in your olive oil, mushrooms, garlic, carrots, bell pepper and onion. Cook until the vegetables are brown and soft. This can take approximately 20 minutes.
  2. Add in your wine and cook for about a minute. Make sure you scrape all the tasty browned bits off the bottom of your pot.
  3. Stir in 1 bay leaf, tomatoes, water, lentils, oregano, salt, pepper and red pepper flakes. Turn up the heat until the sauce almost starts to boil. Then reduce the heat and simmer for about 25 minutes, or until the lentils are tender.
  4. In the meantime, make your spaghetti. Once it's done, top it with your lentil bolognese and add grated parmesan cheese over the top.
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Rhyme & Ribbons http://rhymeandribbons.com/

Would you be open to a lentil bolognese, or would you like to stick to beef bolognese? 

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  • Oh this looks absolutely delicious. I love bolognese but I’m always doing it on the same way and it got quite boring. This version looks amazing. Definitely going to give it a go. xo

    Antonia || Sweet Passions

  • Thanks Hannah! I really honestly do prefer it to a traditional bolognese. I hope you enjoy it if you try making it. xx

  • Lentil bolognese is one of my favorites! If I could say a food is “my jam”, that would be lentils, haha πŸ˜‰

    • It’s because lentils are soon good. Which are your favourite type? x

      • I always get the green ones since that’s what my grocery store has (yay for discount supermarkets that have one type of everything!) but recently bought some of those fancy French lentils to try out…. and you?

        • Cook with a lot of red lentils but for the sole reason that they cook faster than others πŸ˜‰ x

  • Sounds such a delicious recipe! I’m vegetarian so I usually make a Quorn mince bolognese version but this recipe with the lentils sounds lovely! Loving your food posts lately Amanda πŸ™‚

    Kayleigh | anenthusiasmfor.blogspot.co.uk

    • Thank you so much Kayleigh! I try to eat vegetarian during the week, so it’s been fun to get to share some of the recipes that I use. xx

  • ninegrandstudent

    This sounds yum – I have to say I love bolognese (I usually add lentils to my mince) but being allergic to tomatoes makes it difficult! I’ve recently come up with a decent recipe that cuts out the ‘matos so I’m excited to eat it more often!

    NINEGRANDSTUDENT: A Lifestyle Blog

    • Oh my goodness – that must be such a hard allergy. Yikes! I’m so sorry! But also glad to hear that you’ve found a killer non-tomato one lately! xx

  • This looks delicious! I’ve been looking for a good vegetarian bolognese.

    https://stampplease.blogspot.com/

  • I never tried pasta with lentils and I’ve been vegetarian for 9+ years, if you can imagine that. I will try your recipe, it sounds perfect (with hard cheese instead of Parmesan, as Parmesan isn’t vegetarian). xx

    • Thanks so much! Lentils with pasta is super delicious (as long as you like lentils!) I actually use a animal rennet-free Parmesan. It gets around the parmesan naming regulations by calling itself “Parmesan style hard cheese” instead, which just seems silly! x

  • If you like sloppy joes, try using lentils as the meat. The campus I work at has them as a veggie option, and they are amazing!