Name: Lentil Mushroom Bolognese
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 stalks celery; 2 carrots; 1 onion; 2 tablespoons olive oil; 8 ounces portobello or baby portobello mushrooms; 2 teaspoons kosher salt; black pepper; 2 sprigs fresh thyme; 2 bay leaves; 1 cup brown or green lentils; 1 cup vegetable broth; 4 ounces tomato paste; 2 tablespoons balsamic vinegar; 28 ounces cans crushed tomatoes; 1 lb spaghetti or pappardelle; parmesan cheese; fresh basil

This Lentil Mushroom Bolognese is a vegetarian twist on a classic Italian dish. It’s filling, full of flavor and absolutely delicious! There’s nothing better than a big heaping spoonful of bolognese over fresh pasta. It’s and ultimate comfort food! Just because you’re vegetarian doesn’t mean you shouldn’t get to enjoy the wonders of bolognese. In this recipe, lentils and mushrooms replace the typical meat you find in a classic bolognese so you’re getting tons of protein. And I promise, when I tried out this vegetarian take for the first time I didn’t even miss the meat!

Pasta

1 h 10 m

Italian

Weelicious

March 16, 2026

Weelicious.com

From the Cook

1/5

Lentil Mushroom Bolognese

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Weelicious.com

Ingredients

Warning0 allergens identified

Lentil Mushroom Bolognese

2 stalks celerydiced

2 carrotsdiced

1 oniondiced

2 tablespoons olive oil

8 ounces portobello or baby portobello mushrooms

2 teaspoons kosher salt

black pepperground

2 sprigs fresh thymeor 1 teaspoon dried thyme

2 bay leaves

1 cup brown or green lentils

1 cup vegetable broth

4 ounces tomato paste

2 tablespoons balsamic vinegar

28 ounces cans crushed tomatoes

1 lb spaghetti or pappardelle

parmesan cheesegrated

fresh basilto taste

Instructions

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Instructions

Place celery, carrots and onions in a food processor and pulse until finely chopped.

Heat 2 tbsp olive oil in a large pot over low to medium heat and sauté the onion mixture for 8 minutes or until softened.

While the onions are cooking, place the mushrooms in the food processor and finely chop. Add to the onion mixture and sauté an additional 4 minutes.

Add the salt, pepper, thyme, lentils, vegetable broth, tomato paste, balsamic vinegar and crushed tomatoes, bring to a boil, reduce to a simmer and cook covered over low heat for 45 minutes to 1 hour or until lentils are tender.

While the sauce is simmering, cook the pasta according to package directions.

Remove the bay leaves and thyme stems from the sauce. Toss the pasta with the bolognese, sprinkle with parmesan and fresh basil if desired.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Finely Dice Mushrooms for Meat-Like Texture 🍄
Cut portobellos into small, uniform pieces (1/4-inch) rather than chunks to mimic ground meat's texture and help them break down into the sauce for deeper umami flavor.
Caramelize Your Soffritto Slowly 🧅
Spend 8-10 minutes sautéing onions, carrots, and celery over medium heat without rushing—this develops sweet, complex flavors that form the foundation of an exceptional bolognese.
Bloom Tomato Paste in Oil First 🍅
Toast the tomato paste in olive oil for 1-2 minutes before adding liquid to concentrate and caramelize it, eliminating any raw taste and deepening the sauce's color and richness.
Simmer Low and Long for Depth ⏱️
Cook the bolognese uncovered on low heat for 45-60 minutes, allowing flavors to meld and the sauce to thicken naturally while lentils become creamy and absorb all surrounding flavors.
Add Fresh Basil at the End Only 🌿
Stir fresh basil in during the final 30 seconds before serving to preserve its vibrant color and delicate flavor, which would diminish significantly during the long simmer.