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Lentil Bolognese Recipe

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★★★★★

4.7 from 109 reviews

This hearty Lentil Bolognese is a rich, plant-based twist on the classic Italian meat sauce, featuring brown or green lentils and finely diced mushrooms for a meaty texture. Slow-simmered with tomatoes, aromatic vegetables, and robust herbs, this sauce is perfect for serving over pasta or as a nourishing base for a variety of dishes. It’s packed with umami flavor and plant-based protein, making it a satisfying vegan alternative to traditional Bolognese.

Ingredients

Scale

The Aromatic Base (Soffritto):

  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Large Yellow Onion (approx. 1.5 cups), finely diced
  • 2 Medium Carrots (approx. 1 cup), finely diced
  • 2 Celery Stalks (approx. 1 cup), finely diced
  • 4–6 Cloves Garlic, minced

The Heart of the Sauce:

  • 1 cup (200g) Dried Brown or Green Lentils, rinsed and picked over
  • 8 oz (225g) Cremini Mushrooms, very finely diced or processed to coarse meal

Flavor Builders and Liquids:

  • 2 Tablespoons Tomato Paste
  • 1/2 cup (120ml) Dry Red Wine (Optional, use vegetable broth if omitted)
  • 1 (28-ounce / 800g) can Crushed Tomatoes
  • 4 cups (approx. 1 liter) Low-Sodium Vegetable Broth
  • 2 Teaspoons Dried Oregano
  • 1 Teaspoon Dried Thyme
  • 2 Bay Leaves
  • 1 Tablespoon Soy Sauce or Tamari (for gluten-free option)
  • 1 Teaspoon Balsamic Vinegar
  • Salt and Freshly Ground Black Pepper, to taste

Instructions

  1. Prepare the Soffritto: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion, carrots, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent, building a foundational sweet flavor base.
  2. Bloom the Aromatics: Add the finely diced mushrooms to the pot and cook for 5-7 minutes until they release their liquid and start to brown, developing umami flavor. Stir in the minced garlic and optional red pepper flakes, cooking for an additional minute until fragrant but not burnt.
  3. Intensify the Flavor: Mix in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen the tomato flavor by removing its raw taste.
  4. Deglaze the Pot: Pour in the red wine (or 1/2 cup vegetable broth if omitting wine) to deglaze. Scrape up browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by half, about 2-3 minutes, cooking off alcohol and intensifying flavor.
  5. Combine All Ingredients: Add the rinsed lentils, crushed tomatoes, vegetable broth, soy sauce or tamari, dried oregano, dried thyme, and bay leaves. Stir well to combine all components evenly.
  6. Simmer to Perfection: Bring the sauce to a boil, then reduce heat to low. Cover the pot with the lid slightly ajar to allow steam to escape. Let simmer gently for 45-60 minutes (up to 90 minutes for deeper flavor), stirring every 15-20 minutes to prevent sticking. The sauce is ready when lentils are tender but not mushy and sauce consistency is thickened. Add more broth or water if too thick.
  7. Finishing Touches: Turn off the heat and remove bay leaves. Stir in the balsamic vinegar. Taste and adjust seasoning with salt and freshly ground black pepper as needed to balance flavors.

Notes

  • Use brown or green lentils for texture; red lentils will become mushy.
  • Finely dicing or pulsing mushrooms adds depth and a meaty texture.
  • Simmering longer enhances flavor but watch to avoid over-thickening—add broth or water if needed.
  • Red wine can be omitted and replaced with vegetable broth for a non-alcoholic version.
  • Use tamari instead of soy sauce for a gluten-free alternative.
  • Adjust garlic quantity to your preference; avoid burning it to prevent bitterness.
  • Serve over your favorite pasta or use as a filling for lasagna or stuffed vegetables.

Keywords: Lentil Bolognese, vegan bolognese, plant-based sauce, lentil pasta sauce, mushroom sauce, Italian vegan recipe, meatless bolognese

Find it online: https://hannahdelgado.com/lentil-bolognese-recipe/