Easy Lentil and mushroom bolognese
A rich, flavorful plant-based bolognese made with lentils, mushrooms, and aromatic herbs. This wholesome sauce is high in protein, packed with fiber, and simmered to perfection—perfect for pairing with pasta or storing for meal prep.
Equipment
- 1 kettle (for boiling water)
- 1 small bowl (for soaking mushrooms)
- 1 large heavy-bottomed saucepan or Dutch oven
- 1 large heavy-bottomed saucepan or Dutch oven
- 1 Chef’s knife
- 1 wooden spoon (or spatula)
Ingredients
- 20 g 0.7 oz dried shiitake or porcini mushrooms
- 2 tbsp 30 ml olive oil
- 1 medium onion finely diced
- 4 large garlic cloves finely diced
- 2 short celery stalks very finely diced
- 2 small carrots very finely diced
- 125 g 5 oz chestnut mushrooms, finely diced
- 2 sprigs fresh rosemary leaves finely chopped
- 2 sprigs fresh thyme
- 1 tsp smoked paprika
- ⅓ tsp grated nutmeg
- ½ tsp red chili flakes adjust to taste
- ~1 tsp salt adjust to taste
- 1 cup 240 ml vegan red wine
- 2 × 400 g 28 oz cans peeled plum tomatoes
- 100 g ½ cup dry Puy or green lentils, rinsed
- 2 tsp date syrup or sugar optional, to balance acidity
- Freshly ground black pepper to taste
For Serving
- Fresh thyme or parsley chopped (for garnish)
- Vegan parmesan optional, for garnish
- 500 g dry tagliatelle gluten-free if required, cooked
Instructions
- Prepare the Dried Mushrooms: Start by rinsing the dried shiitake or porcini mushrooms under running water to remove any grit or dirt. Place them in a small heatproof bowl. Boil water in a kettle and pour just enough hot water to cover the mushrooms completely. Set them aside to soak and soften while you continue with the other steps. This mushroom soaking liquid will become a flavorful base for your sauce, so don’t throw it away later.
- Heat the Pan & Sauté the Onion: Place a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Add the olive oil and allow it to warm up gently. Once hot, add the finely diced onion. Cook slowly, stirring occasionally, for 5–7 minutes until the onion turns soft and translucent, but not browned. This gentle sautéing brings out the natural sweetness of the onion and forms the flavor base of your bolognese.
- Add Garlic for Aroma: Stir in the finely diced garlic and cook for another 1–2 minutes. Keep the heat low to prevent the garlic from burning, as burnt garlic can make the sauce bitter. The garlic should release a rich aroma, blending beautifully with the onion.
- Incorporate Celery, Carrots & Fresh Mushrooms: Now add the finely diced celery stalks, carrots, and chestnut mushrooms to the pan. Stir well to combine. Allow these vegetables to cook for 5–7 minutes, stirring frequently. The carrots will soften slightly, the celery will release its flavor, and the mushrooms will begin to shrink and release their natural moisture, deepening the savory base of the sauce.
- Prepare & Add the Soaked Mushrooms: Return to the dried mushrooms you set aside earlier. Remove them from the soaking liquid and chop them very finely with a sharp knife. Be careful not to pour the gritty sediment from the bottom of the soaking liquid into the sauce—strain the liquid if needed. Add the finely chopped rehydrated mushrooms to the pan, along with the mushroom soaking liquid, keeping the grit behind. These mushrooms provide an intense, meaty depth of flavor.
- Season with Herbs & Spices: Add the chopped rosemary leaves, the whole thyme sprigs, smoked paprika, grated nutmeg, chili flakes (if using), and 1 teaspoon of salt. Stir everything well to coat the vegetables with these fragrant herbs and warming spices. Cook for 1–2 minutes to release their natural oils and flavors into the sauce base.
- Deglaze with Red Wine: Pour the vegan red wine into the pan, stirring well to loosen any caramelized bits stuck to the bottom. Allow the wine to bubble and simmer gently for about 8–10 minutes. This step removes the harsh raw taste of the alcohol, leaving behind only rich, deep, fruity notes that enhance the overall flavor of the bolognese.
- Add Tomatoes & Water: Tip in both cans of peeled plum tomatoes. If using whole tomatoes, break them up with a spoon as they cook. Add about 1 cup (240 ml) of water as well—rinsing the tomato cans with this water ensures you capture every bit of flavor. Stir thoroughly to combine everything into a smooth sauce base.
- Simmer Slowly for Flavor Development: Cover the pan with a lid and bring the sauce to a gentle simmer over low-medium heat. Allow it to cook slowly for about 30 minutes, stirring occasionally. This simmering process helps the tomatoes break down, the flavors meld, and the sauce become rich and hearty.
- Cook the Lentils: After about 15 minutes of simmering, add the rinsed Puy or green lentils to the sauce. Stir well to ensure they are evenly distributed. Lentils will cook directly in the tomato mixture, absorbing the sauce’s flavors as they soften. They usually take about 25 minutes to cook through, so continue simmering gently until they are tender but not mushy.
- Reduce the Sauce & Adjust Consistency: Once the lentils are cooked, remove the lid and allow the sauce to reduce over low-medium heat. Stir frequently to prevent sticking. If the sauce looks too thick or begins to dry out, add another cup of water or, even better, some starchy pasta cooking water. Continue cooking until you achieve a thick, glossy consistency that clings beautifully to pasta.
- Final Seasoning & Balance: Taste the sauce and adjust seasoning as needed. Add extra salt for depth, freshly ground black pepper for a subtle kick, and a small spoon of date syrup or sugar if the sauce tastes too acidic from the tomatoes. Stir well to balance all the flavors. Remove the thyme sprigs before serving.
- Cook the Pasta: While the sauce finishes reducing, bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining, as it can be used to loosen the sauce if necessary.
- Combine Pasta & Sauce: Add the drained pasta to the pan of sauce, tossing gently to coat each strand evenly. If the mixture feels too dry, stir in a splash of the reserved pasta cooking water until the sauce reaches a silky, restaurant-style finish.
- Garnish & Serve: Plate the pasta generously and top with fresh parsley or thyme. For an extra indulgent touch, sprinkle with homemade vegan parmesan. Serve immediately while hot, with crusty bread or a fresh side salad if desired.
Notes
- Rehydrated mushrooms intensify the sauce flavor—don’t discard soaking liquid.
- Puy or green lentils hold their shape better than red lentils, providing a meaty texture.
- Simmering slowly enhances flavor and ensures vegetables and lentils cook evenly.
- Adjust chili flakes for preferred spice levels; a small pinch adds warmth without overwhelming.
- Pasta cooking water is a great way to loosen sauce while preserving starch for better coating.
- This recipe can be made gluten-free by using GF pasta or spiralized vegetables.
- Date syrup or sugar is optional but balances acidity from canned tomatoes.
