Vegan Mushroom Lentil Bolognese Sauce
This easy Vegan Mushroom Lentil Bolognese Sauce is a hearty, protein-packed plant-based recipe bursting with rich umami flavor. Perfect over spaghetti or your favorite pasta, it’s a comforting dinner everyone will love!
Equipment
- Large frying pan
- Cooking pot
Ingredients
- 14 oz (400 gr) white button mushrooms finely chopped
- 1 cup green lentils uncooked
- 1 onion medium-sized, finely chopped
- 2 carrots finely diced
- 2 cups tomato purée
- 2 cups low sodium vegetable broth or water
- 2 tablespoons tomato paste
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper freshly ground
- 8 oz (230 gr) spaghetti or pasta of choice
- 2 tablespoons olive oil
Instructions
- Heat oil in a large pan over medium heat. Sauté onion and carrots for 5–6 minutes until soft and fragrant.1 onion, 2 tablespoons olive oil, 2 carrots
- Add garlic, smoked paprika, oregano, basil, cumin, salt, and pepper. Cook for 1 minute until aromatic.3 garlic cloves, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, ¼ teaspoon ground cumin, ¼ teaspoon black pepper
- Stir in mushrooms and cook for about 8 minutes until moisture evaporates and they start to brown.14 oz (400 gr) white button mushrooms
- Add lentils, tomato paste, tomato purée, and vegetable broth. Bring to a simmer, cover partially with a lid or aluminum foil, and cook for 30–35 minutes until lentils are tender and sauce thickens. If sauce thickens too much before lentils are cooked, add more broth and continue simmering.1 cup green lentils, 2 cups tomato purée, 2 tablespoons tomato paste, 2 cups low sodium vegetable broth
- Meanwhile, cook pasta according to package instructions until al dente.8 oz (230 gr) spaghetti
- Toss pasta gently with the sauce, garnish with vegan parmesan and fresh basil if desired, and serve warm.
Notes
- Brown or red lentils can be swapped in—red lentils cook faster but become softer.
- For an oil-free version, sauté veggies in vegetable broth or water.
- Serve with gluten-free pasta to keep the meal gluten-free.
- Leftovers keep well in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
Calories: 509kcalCarbohydrates: 85gProtein: 25gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 679mgPotassium: 1157mgFiber: 20gSugar: 9gVitamin A: 5496IUVitamin C: 11mgCalcium: 82mgIron: 6mg
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