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Lentil and Mushroom Bolognese Recipe for Rich, Meaty Flavor

QUICK AND EASY LUNCH RECIPE

This vegan lentil and mushroom bolognese is a comforting, hearty meal that comes together quickly. It’s one of my favorite go-to dishes when time is tight. If you chop the vegetables and slice the mushrooms in the morning, you can have lunch ready in about 30 minutes.

Serve with gluten-free or regular pasta for a nutritious, satisfying lunch or dinner.

MEET THE INGREDIENTS

A full list of ingredients with exact amounts and step-by-step instructions appears in the recipe card below.
  • Olive oil
  • Leeks (chopped)
  • Cremini or brown mushrooms (very finely chopped)
  • Red lentils
  • Chopped tomatoes
  • Tomato puree
  • Garlic (diced)
  • Parsley (chopped)
  • Cardamom
  • Ginger powder
  • Salt
  • Coconut sugar
  • Nutritional yeast (optional)

HOW TO MAKE LENTIL & MUSHROOM BOLOGNESE

A complete ingredient list and exact quantities are in the recipe card below.

LENTIL & MUSHROOM BOLOGNESE

  • Rinse the red lentils thoroughly and let them drain.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped leeks and finely chopped mushrooms. Cook, stirring frequently, for 8–10 minutes until the vegetables soften and the mushrooms release their liquid. Add the minced garlic and cook for another 1–2 minutes.
  • Stir in the red lentils, chopped tomatoes, tomato puree, chopped parsley, and about 1 cup of water. Bring the mixture to a gentle boil. Add 1–2 tablespoons of coconut sugar and season with salt, a pinch of ginger powder and 1/2 teaspoon of cardamom (adjust to taste).
  • Cover the pot, reduce the heat to low, and simmer for 25–30 minutes, until the lentils are tender and the sauce has thickened. Taste and adjust seasoning. If you like a richer, slightly cheesy flavor, stir in 1 tablespoon of nutritional yeast.

PASTA

  • Cook 200 g of spaghetti (or your preferred pasta) according to package instructions.
  • Drain the pasta and toss it with the lentil and mushroom bolognese so the sauce coats the strands evenly.

SERVING SUGGESTION

  • Serve the bolognese in bowls or on plates.
  • Finish with a sprinkle of sesame seeds and extra chopped parsley for freshness and texture.

STORING LEFTOVERS

  • Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

LENTIL & MUSHROOM BOLOGNESE IS

  • Vegan
  • Gluten-free (when served with gluten-free pasta)
  • Dairy-free
  • Nutrient-packed
  • Full of flavor
  • Easy to make
  • Comforting and filling
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You may also like

If you enjoyed this recipe, here are a few more favorites to try:

  • Red Lentil Chickpea Dhal
  • Tomato Red Pepper Pasta Sauce
  • Red Lentil Quinoa Stew
  • Chickpea & Mushroom Curry

Thank you for stopping by! If you try this recipe, let us know how it went in the comments section below. If you post it on Instagram, tag @alltheworldisgreen so we can see your remakes.

Vegan Lentil & Mushroom Bolognese

Lentil & Mushroom Bolognese

Nensi Beram

This vegan lentil and mushroom bolognese is rich, satisfying and simple to prepare. It makes an easy, filling lunch or dinner for busy days.

Prep Time 20 minutes
Cook Time 30 minutes

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

Lentil & Mushroom Bolognese

  • 2 tablespoons olive oil
  • 2 cups leeks chopped
  • 250 g Cremini or brown mushrooms chopped very finely
  • 3 cloves garlic diced
  • 1 cup chopped tomatoes
  • 1 cup tomato puree
  • 1 cup water
  • 1 tablespoon chopped parsley
  • 200 g red lentils
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cardamom
  • ginger powder to taste
  • salt to taste
  • 1 tablespoon nutritional yeast optional

Extra

  • 200 g gluten-free pasta (or regular pasta)

Instructions

 

Lentil & Mushroom Bolognese

  • Rinse red lentils well and let them drain thoroughly.
  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks and finely chopped mushrooms. Cook for 8–10 minutes, stirring often, until softened. Add minced garlic and cook for another 1–2 minutes.
  • Add red lentils, chopped tomatoes, tomato puree, chopped parsley, and water. Bring to a boil, then add coconut sugar and season with salt, ginger, and cardamom to taste.
  • Cover, reduce heat and simmer for 25–30 minutes until the lentils are tender and the sauce is thick. Adjust seasonings and stir in nutritional yeast if desired.

Pasta

  • Cook 200 g spaghetti according to the package directions.
  • Drain and combine with the bolognese sauce, tossing to coat.

Serving suggestion

  • Serve in bowls or on plates.
  • Top with sesame seeds and extra chopped parsley if you like.

Storing leftovers

  • Store in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding a little water to loosen the sauce if needed.

Notes

1 cup = 250 ml
Did you make this recipe?Please leave a comment below and tell us how it went — your feedback is appreciated.

* Nutritional information is automatically calculated and should be used as an estimate.

Keyword healthy bolognese, lentil bolognese, lentil mushroom one-pot dish, vegan bolognese, vegan bolognese lentils