Name: Vegetarian Lentil Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 Servings
Cuisine: Italian

Jule’s Menu Verified

February 16, 2026

With this vegetarian lentil bolognese, no one will miss the meat. The combination of finely chopped mushrooms, red lentils, and walnuts provides the perfect ground meat substitute and around 26 grams of protein per person.

From the Cook

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Vegetarian Lentil Bolognese

Jule’s Menu Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Instructions

Peel and finely dice the shallots and garlic, trim and finely dice the celery. Clean the mushrooms and finely chop them in a food processor until they resemble browned ground meat in consistency. Finely chop the walnuts, and thoroughly rinse the lentils in a colander.

Pour olive oil into a pan, sauté shallots, garlic and celery for about 5 minutes over medium heat with a generous pinch of salt.

Once the vegetables are soft and the shallots are translucent, add the mushrooms and sauté for one to two minutes. Add the tomato paste and sugar and sauté for another minute, stirring constantly.

Deglaze the pan with red wine and let the alcohol evaporate for two to three minutes. Once the smell of alcohol has disappeared and the red wine in the pan has reduced, pour in the vegetable broth and the strained tomatoes.

Drain the lentils and add them to the sauce along with the walnuts, stirring well. Place the bay leaf and thyme on top of the Bolognese and simmer the sauce, covered, for 30 minutes, until the lentils are soft but still al dente. Stir regularly during cooking.

After about 15 to 17 minutes, bring the water for the pasta to a boil and cook the pasta according to the package instructions until al dente.

After 30 minutes, or when the lentils are cooked, remove the bay leaf and thyme, and season the Bolognese with balsamic vinegar, milk, oregano, chili flakes, salt, and pepper.

Stir the pasta into the sauce and divide the lentil Bolognese between two plates, serve with Parmesan cheese if desired.

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Tips & Tricks (5)

Umami Depth Enhancement 🍄
Finely chop mushrooms and toast walnuts before adding to the bolognese to intensify their natural umami flavor and create a more complex meat-like texture.
Lentil Prep Perfection 💧
Rinse red lentils thoroughly and consider a quick 10-minute pre-soak to reduce cooking time and ensure a more even, creamy consistency in the sauce.
Flavor Layering Technique 🌶️
Build depth by blooming dried herbs like oregano and thyme in olive oil before adding other ingredients, which helps release their essential oils and maximize flavor.
Wine Reduction Magic 🍷
When adding red wine, let it fully reduce and caramelize before introducing tomato products to concentrate flavors and remove any harsh alcohol notes.
Textural Balance Trick 🥄
Use a potato masher or immersion blender sparingly to partially break down the lentils and vegetables, creating a more authentic bolognese-like consistency without losing all texture.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.