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Lentil & Mushroom Bolognese

by Nensi Beram
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Vegan Lentil & Mushroom Bolognese

QUICK AND EASY LUNCH RECIPE

This vegan lentil & mushroom bolognese is the perfect comfort meal. It is one of my go-to recipes when I am in a hurry. I usually prepare vegetables and mushrooms in the morning, so that when lunchtime comes, my meal can be ready in 30 minutes.

Add some gluten-free or regular pasta and you’ll have a delicious, healthy, and filling lunch or dinner.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Olive oil
  • Leeks
  • Cremini mushrooms
  • Red lentils
  • Chopped tomatoes
  • Tomato puree
  • Garlic
  • Parsley
  • Cardamom
  • Ginger powder
  • Salt
  • Coconut sugar
  • Nutritional yeast (optional)

Lentil & Mushroom Bolognese

HOW TO MAKE LENTIL & MUSHROOM BOLOGNESE

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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 brown mushrooms, and cook for about 8-10 minutes while stirring constantly. After about 10 minutes add minced garlic and continue to cook for about 1-2 minutes.
  • Add in the red lentils, chopped tomatoes, tomato puree, chopped parsley, and water. Bring the bolognese to a boil. Add 1-2 tablespoons of coconut sugar and season with a little salt, ginger, and cardamom.
  • Cover, reduce to a simmer, and cook on low heat for about 25-30 minutes until the lentils are tender. Check the seasonings and add more salt and spices if needed. You can also add 1 tablespoon of nutritional yeast.

PASTA

  • Cook 200g spaghetti following the pack instructions.
  • Drain the spaghetti and stir into the bolognese sauce.

SERVING SUGGESTION

  • Serve in a bowl.
  • Sprinkle with sesame seeds and garnish with chopped parsley.

STORING LEFTOVERS

  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding water as needed for moisture.

Lentil & Mushroom Bolognese

LENTIL & MUSHROOM BOLOGNESE IS

  • Vegan
  • Gluten-free
  • Dairy-free
  • Nutrient-packed
  • Flavorful
  • Easy to make
  • Perfect comfort food
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Vegan Lentil & Mushroom Bolognese

Lentil & Mushroom Bolognese

Nensi Beram
Vegan lentil and mushroom bolognese is rich, flavorful, and satisfying. Quick to prepare, this classic dish makes a nice, easy, and filling lunch or dinner.
Prep Time 20 mins
Cook Time 30 mins
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

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 brown mushrooms, and cook for about 8-10 minutes while stirring constantly. After about 10 minutes add minced garlic and continue to cook for about 1-2 minutes.
  • Add in the red lentils, chopped tomatoes, tomato puree, chopped parsley, and water. Bring the bolognese to a boil. Add 1-2 tablespoons of coconut sugar and season with a little salt, ginger, and cardamom.
  • Cover, reduce to a simmer and cook on low heat for about 25-30 minutes until the lentils are tender. Check the seasonings and add more salt and spices if needed. You can also add 1 tablespoon of nutritional yeast.

Pasta

  • Cook 200g spaghetti following the pack instructions.
  • Drain the spaghetti and stir into the bolognese sauce.

Serving suggestion

  • Serve in a bowl. 
  • Sprinkle with sesame seeds and garnish with chopped parsley.

Storing leftovers

  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat on the stovetop, adding water as needed for moisture. 

Notes

1 cup = 250 ml
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

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

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2 comments

Hai Do January 3, 2020 - 12:51 am

Looks great

Reply
Slaven January 3, 2020 - 9:15 pm

Thank you so much, Hai!

Reply

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