Table of Contents
This vegetarian Bolognese with lentils and mushrooms is hearty, excessive in fiber, and filled with wealthy, umami-packed taste—good for a comfy, plant-based dinner. This recipe is a part of my high-protein and fiber meals.
Bounce to: ℹ️ Overview | 🛒 Components | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Ideas | 🥗 Serving Strategies | 📝 Full Recipe Card | 🍽 Extra Vegetarian Dinner Recipes
This mushroom and lentil Bolognese-like sauce is the true deal. Deep, wealthy, and savory with the feel that will rival the unique. It’s impressed by the slow-cooked taste of basic Italian Bolognese, however comes collectively in underneath an hour utilizing plant-based pantry staples and some flavor-packed boosters corresponding to sun-dried tomatoes and Worcestershire sauce. It’s hearty sufficient to fulfill meat-lovers and comfortable sufficient for chilly nights.
The combo of mushrooms and lentils creates a meaty texture and earthy base, whereas garlic, smoked paprika, and cinnamon (sure, cinnamon!) layer in that magic depth. It’s loaded with fiber and plant-based protein, helps intestine well being, and is low in energy. Plus, it’s meal-prep pleasant, freezer-safe, and tastes even higher the following day.
Vitamin (per serving with spaghetti, Parmesan and leafy salad): ~595calories | Protein: 26 grams | Fibre: 13 grams
You may also like these recipes: lentil mushroom Stroganoff, viral cucumber salad (with tofu and edamame), high-protein butternut squash soup, zucchini fritters with zhoug and jammy eggs, or high-protein bircher muesli.
What You’ll Want
Here’s what you’ll want for this lentil Bolognese recipe. Discover the complete measurements within the recipe card beneath.
- Onion, carrot, celery – basic taste trio that provides sweetness and depth. Plus, garlic so as to add a heat, savory base. Don’t skip it.
- Olive oil – for richness and to hold these flavors.
- Lentils – canned for comfort, loaded with protein and fiber.
- Mushrooms – finely chopped for that “meaty” texture.
- Tomato passata – easy and wealthy, the physique of the sauce.
- Spices: smoked paprika, cinnamon, chili flakes, dried herbs – provides complexity and a delicate kick.
- Umami-Boosters: Solar-dried tomatoes are chewy, tangy, filled with umami, soy sauce & Worcestershire sauce are salty, savory, complicated, and inventory dice is a sneaky shortcut to richness.
To Serve:
- Spaghetti or fettuccine – or your fave pasta.
- Parmesan – salty, umami magic.
- Contemporary parsley or basil – for brightness.
- Non-obligatory: chili flakes for additional warmth.
How To Make Lentil Bolognese
Discover the complete recipe and dietary info beneath. Listed below are some helpful step-by-step photographs for learn how to make this vegetarian Bolognese-like sauce.
- Sauté onion, carrot, and celery in olive oil till gentle.
- Add garlic and chopped mushrooms; cook dinner till moisture evaporates.
- Stir in sun-dried tomatoes, soy, Worcestershire, spices, and inventory dice.
- Add lentils and tomato passata + water; simmer to thicken.
- Calmly mash the sauce for a creamier texture.
- Boil pasta, avoid wasting pasta water.
- Serve pasta with a giant spoon of sauce, Parmesan, herbs, and salad.
Watch The Video
Recipe Ideas
- Texture Trick: Calmly mash the sauce with a potato masher for a thicker, clingier texture.
- Make-Forward: The sauce retains effectively within the fridge for 4–5 days and freezes fantastically.
- Spice It Up: Add extra chili flakes or a splash of pink wine for additional oomph.
- No mushrooms? Attempt finely chopped eggplant or zucchini as an alternative.
- Vegan-friendly: Skip the Parmesan or use a dairy-free model.
Serving Strategies
Serve it over spaghetti, fettuccine, and even zucchini noodles for a lower-carb possibility. A easy inexperienced salad with lemon French dressing is all you want on the aspect. Crusty bread? All the time a good suggestion for mopping.
💬 Should you’ve tried this lentil mushroom Bolognese or some other recipe on the weblog then don’t neglect to charge the recipe and let me know the way you bought on within the feedback beneath, I really like listening to from you! You can too FOLLOW ME on Instagram, Fb, Pinterest, YouTube, and or signal as much as my E-newsletter to see extra of my scrumptious meals.
Need to Save This Recipe?
Enter your e mail & I’ll ship it to your inbox. Plus, get nice new recipes from me each week!
By submitting this kind, you consent to obtain emails from Cooked & Liked
This vegetarian Bolognese with lentils and mushrooms is hearty, excessive in fiber, and filled with wealthy, umami-packed taste—good for a comfy, plant-based dinner. This recipe is a part of my high-protein and fiber meals. Discover step-by-step photographs and extra recipe ideas above.
For the Lentil Bolognese:
-
Sauté the bottom: Warmth oil in a big pot over medium. Add onion, carrot, and celery. Prepare dinner 8–10 minutes till gentle. Add garlic, cook dinner 30 seconds.
-
Prepare dinner mushrooms: Add mushrooms, cook dinner 5–7 minutes till moisture is gone.
-
Construct taste: Stir in sun-dried tomatoes, inventory dice, soy sauce, Worcestershire, spices. Prepare dinner for 1–2 minutes.
-
Add lentils & tomatoes: Pour in lentils and passata. Add ½–1 cup water. Simmer 10–quarter-hour.
-
Mash sauce: Calmly mash with a potato masher to thicken.
-
Prepare dinner pasta: Put together pasta in line with packet. Save ½ cup pasta water, then drain.
-
Mix & serve: Alter seasoning. Add pasta water if wanted. Serve with Parmesan, recent herbs, and salad.
- Can I take advantage of inexperienced or brown lentils as an alternative of canned? Sure! Use about 1.5 cups of cooked lentils. Simply ensure that they’re gentle however nonetheless holding form.
- Is that this vegan? It may be! Simply skip the Parmesan or sub with a vegan or dairy-free model.
- Can I freeze it? Completely. It freezes nice for as much as 2 months. Thaw and reheat on the range.
- What sort of mushrooms work finest? Button or cremini are good. Keep away from giant chunky items—finer chopping = higher texture.
- What does the cinnamon do? Belief me, only a pinch provides heat and depth, don’t skip it!
- Texture Trick: Calmly mash the sauce with a potato masher for a thicker, clingier texture.
- Make-Forward: The sauce retains effectively within the fridge for 4–5 days and freezes fantastically.
- Spice It Up: Add extra chili flakes or a splash of pink wine for additional oomph.
- No mushrooms? Attempt finely chopped eggplant or zucchini as an alternative.
Energy: 592kcal | Carbohydrates: 95g | Protein: 26g | Fats: 13g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Ldl cholesterol: 9mg | Sodium: 1268mg | Potassium: 1254mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4731IU | Vitamin C: 25mg | Calcium: 171mg | Iron: 6mg