Name: Rich Mushroom & Lentil Bolognese
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 500 g chestnut mushrooms; 1 onion, finely chopped; 2 carrots, finely diced; 2 celery sticks, finely diced; 4 garlic cloves, minced; 2 tbsp tomato purée; 150 ml red wine (optional — use extra stock otherwise); 2 x 400 g tins chopped tomatoes; 1 x 400 g tin brown or green lentils, drained (or 200 g dried, cooked); 300 ml vegetable stock; 2 tbsp soy sauce; 2 bay leaves; 1 tsp dried oregano; Pinch of sugar; Salt and black pepper; 500 g spaghetti or tagliatelle and grated cheese, to serve

Rich Mushroom & Lentil Bolognese

A deeply savoury 'ragù' from finely chopped mushrooms and lentils that fools committed meat-eaters. Make a big batch.

Vegetarian Vegan (198 ratings)

Prep15 min

Cook50 min

Total1 hr 5 min

Serves6

DifficultyEasy

Ingredients

Serves 6
Tick ingredients off as you go.

3 tbsp olive oil

500 g chestnut mushrooms

1 onion, finely chopped

2 carrots, finely diced

2 celery sticks, finely diced

4 garlic cloves, minced

2 tbsp tomato purée

150 ml red wine (optional — use extra stock otherwise)

2 x 400 g tins chopped tomatoes

1 x 400 g tin brown or green lentils, drained (or 200 g dried, cooked)

300 ml vegetable stock

2 tbsp soy sauce

2 bay leaves

1 tsp dried oregano

Pinch of sugar

Salt and black pepper

500 g spaghetti or tagliatelle and grated cheese, to serve

Method

Pulse the mushrooms in a food processor until finely chopped (or chop by hand). Heat 2 tbsp oil in a large pan over high heat and fry the mushrooms for 8–10 minutes, stirring occasionally, until all the liquid has evaporated and they're browned. Tip onto a plate.
Add the remaining oil, onion, carrot and celery to the pan with a pinch of salt and cook over medium heat for 10 minutes until soft. Add the garlic and tomato purée and cook 2 minutes.
Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, lentils, stock, soy sauce, bay leaves, oregano, sugar and the mushrooms.
Simmer gently, partly covered, for 35–40 minutes, stirring now and then, until thick and glossy. Remove the bay leaves, taste and season well.
Cook the pasta in salted water, drain, and toss with the sauce and a splash of pasta water. Serve with grated cheese.

💡 VeggieTip notes

Add 30 g chopped walnuts with the mushrooms for extra richness.
Freezer hero: portions freeze for 3 months. Also perfect in lasagne or on a jacket potato.
A parmesan rind dropped into the sauce while it simmers adds huge flavour (not vegan).

Nutrition (per serving, approx.)

520kcal

20g protein

80g carbs

12g fat

11g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: bolognese lentils mushroom batch cooking family freezer-friendly

Rich Mushroom & Lentil Bolognese

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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