Lentil Bolognese with Mushrooms
Thick ribbons of sauce cling to pasta, with tender brown lentils and sautéed mushrooms giving meat-like texture and concentrated tomato depth. The sauce finishes glossy and reduced, offering a satisfying bite and complex savory notes from caramelized vegetables and a splash of red wine or vinegar.
Swap-in tips include canned lentils for faster prep (reduce cooking liquid), cremini or portobello mushrooms for deeper flavor, and a splash of balsamic or soy sauce to boost umami if you skip wine. For a smoother finish, pulse part of the cooked sauce briefly with an immersion blender; for more texture leave it chunky. Leftovers develop more flavor after a day and freeze well in portions.
Serve spooned over spaghetti, pappardelle, or polenta, topped with grated cheese or chopped parsley. It’s suited for weeknight dinners, meatless Monday menus, or make-ahead meal prep; pair with a crisp green salad and crusty bread to soak up every last drop.
How to Make It
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1
Rinse lentils and pick over for debris, then place in a small saucepan with 300 ml water and a pinch of salt. Bring to a simmer and cook until just tender, about 18–22 minutes; drain any excess and set aside.
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2
Heat olive oil in a large sauté pan over medium heat. Add chopped onion, carrot, and celery and cook, stirring occasionally, until vegetables are softened and starting to brown, about 8 minutes.
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3
Add chopped mushrooms and continue to cook until mushrooms release their liquid and it mostly evaporates, and edges are golden, about 6–8 minutes.
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4
Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook, stirring, for 1–2 minutes to deepen its flavor.
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5
Pour in red wine (if using) and scrape up any browned bits from the pan; simmer until reduced by half, about 1–2 minutes. If not using wine, add a teaspoon of balsamic with the next step.
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6
Add crushed tomatoes, cooked lentils, vegetable stock, dried oregano, bay leaf, soy sauce, and brown sugar. Stir to combine, bring to a gentle simmer, then reduce heat to low.
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7
Simmer uncovered, stirring occasionally, until the sauce thickens and flavors concentrate, about 15 minutes. Remove bay leaf and taste; season with salt and black pepper as needed.
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8
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 120 ml pasta cooking water, then drain pasta.
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9
Toss pasta with the lentil-mushroom sauce in the pan over low heat, adding reserved pasta water a splash at a time to loosen and help the sauce cling to the pasta.
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10
Serve immediately topped with grated parmesan and chopped parsley if desired. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.