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Lentil Mushroom Bolognese

Lentil Mushroom Bolognese

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!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4 servings

Calories: 740 kcal per serving

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

Instructions

  1. Place celery, carrots and onions in a food processor and pulse until finely chopped.
  2. 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.
  3. 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.
  4. 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.
  5. While the sauce is simmering, cook the pasta according to package directions.
  6. 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

Energy: 740 kcal | Total Fat: 15 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 6 mg | Total Carbs: 128 g | Fiber: 15 g | Sugars: 23 g | Proteins: 28 g | Sodium: 1,900 mg | Polyunsaturated: 3 g | Monounsaturated: 7 g

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