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

• Olive oil
• Leeks
• Cremini mushrooms
• Red lentils
• Chopped tomatoes
• Tomato puree
• Garlic
• Parsley
• Cardamom
• Ginger powder
• Salt
• Coconut sugar
• Nutritional yeast (optional)

HOW TO MAKE LENTIL & MUSHROOM BOLOGNESE

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 IS

• Vegan
• Gluten-free
• Dairy-free
• Nutrient-packed
• Flavorful
• Easy to make
• Perfect comfort food

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.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

1x2x3x

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