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    Home » Recipes » Pasta

    Lentil and Mushroom Bolognese

    Publish Date Jan 18, 2022 · Updated: May 1, 2022 by Yasmin

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    A hearty Bolognese is another classic family meal that's easily 'Veganised'. Here we've used a combination of Mushrooms, Red Lentils, and some classic pantry staples to give you a low fat, healthy and utterly delicious Meat-Free alternative.

    A dark grey bowl filled with lentil and mushroom bolognese, topped with fresh chopped basil.
    A bowl of our hearty Lentil and Mushroom Bolognese, topped with Fresh Basil.
    Jump to:
    • What You'll Need
    • How to Make it
    • Serving Suggestions & Variations
    • Storage
    • Recipe Tip
    • FAQ's
    • Other Meal Ideas
    • Recipe
    • Comments

    What You'll Need

    Lentil and Mushroom Bolognese Ingredients

    Fresh Ingredients for the lentil and mushroom bolognese, on a white background.
    Mushroom and Lentil Bolognese Ingredients.
    • Carrots - Known for 'helping you see at night'; Carrots are rich in beta carotene, which your body converts into Vitamin A. Vitamin A promotes good vision and is important for growth, development, and immune function. This recipe is also a great way to use up some Carrots you might have in the fridge that are a little past their best.
    • Celery - Celery is high in important antioxidants. In fact it has at least 12 kinds of antioxidants in a single stalk. Antioxidants are important for us because they protect cells, blood vessels, and organs from oxidative damage. - Something we are exposed to daily through our food, environment, and from things like stress.
    • Chestnut Mushrooms - Chestnut Mushrooms help create a dark colour to your Bolognese 'Meat'. I have tried using White Mushrooms and it turned a strange pink-ish colour, so I don't recommend those. A handy tip for Mushrooms - If left in the sun, they will absorb Vitamin D, which is an easy and tasty way to get more of it in to your diet.
    • Garlic - We are firm believers in there being no such thing as too much Garlic. Which is why we have 5 large cloves of it in this recipe. It doesn't come off as too strong once cooked alongside everything else, and on top of that, it is a great immunity booster.
    • Red Onion - You could use white onions instead here. Traditionally white are used in a Bolognese, but as red onions have a slightly more delicate flavour when cooked, we used them to balance out all the other flavours in the recipe.
    • Red Lentils - Dried Red Lentils are cheap and easy to get in most stores. They're a great way of adding a boost of plant protein in to meals. Some of the healthiest nations in the world eat high volumes of pulses such as lentils, so it would be wise to add them to meals where we can.

    Pantry Ingredients

    Pantry ingredients for the mushroom and lentil bolognese on a white background.
    Pantry Ingredients.
    • Chopped Tomatoes - Using high quality chopped Tomatoes in your recipe can make all the difference. So where possible, I recommend doing so. I also always recommend checking the labels of any canned goods to check for added salt and flavourings before you buy them. Ideally you want as few ingredients as possible in addition to the Tomatoes.
    • Oregano - We use dried Oregano, but if you have fresh Oregano, sub the 1 tablespoon dried for 1 handful of fresh.
    • Miso Paste - We have Light Miso paste in the photo above, but you can use Light and Dark Miso Paste interchangeably in this recipe.
    • Mixed Herbs - Always handy to have in the cupboard, and usually widely available. We have also used dried Thyme instead and it was just as tasty.
    • Soy Sauce - For younger children and infants, you can use a Low Sodium Soy Sauce. And for those needing a Gluten Free option, you can use Tamari in place of Soy.
    • Tomato Puree - This adds depth of flavour, along with the Soy and Miso. It can usually be found in the same aisle as tinned goods in Supermarkets.
    • Vegetable Stock - This is another item that can be bought in a Low Sodium/Salt variety for families with young children and infants. Alternatively, you can make your own.

    Equipment

    • Chopping Board
    • Food Processor
    • Large Saucepan
    • Sharp Knife
    • Wooden Spoon

    How to Make it

    Side by side photos of the carrot, onion, celery and garlic in the food processor before and after blitzing.
    Steps 1 & 2.

    Step 1 - Chop the Carrots, Celery and Red Onion in to medium sized chunks (see above photo), and peel the Garlic Cloves. Place all fresh ingredients in to the Food Processor.

    Step 2 - Blitz until everything is very finely chopped. You may need to scrape down the sides half way through if any large pieces have stuck to the side of the Food Processor. This should take about 60-90 seconds.

    Side by side photos of the carrot, onion, celery and garlic in the pan, then with the herbs being stirred through.
    Steps 3 & 4.

    Step 3 - Cook the vegetable mixture for 5 minutes on a medium heat, stirring frequently. Due to the high water content of the vegetables, there is no need to add an oil to the pan.

    Step 4 - Next, add in the Mixed Herbs and Oregano and stir well so the herbs and vegetables are well combined. Leave to cook for a further 2-3 minutes whilst you prepare the Mushrooms (see Steps 5 and 6 below).

    Side by side photos of the chestnut mushrooms in the food processor, before and after blitzing.
    Steps 5 & 6.

    Step 5 - Add your Chestnut Mushrooms to the Food Processor.

    Step 6 - Blitz until the Mushrooms are very finely chopped and resemble a meaty texture (see picture 6 above). Be sure not to over mix the Mushrooms as they can begin to form a paste if you do. 1 minute should be adequate, as as with the vegetables, you may need to stop half way and scrape the mushrooms down from the sides of the Food Processor with a spatula if large lumps are sticking to the sides.

    Side by side photos of stirring the blitzed mushrooms in to saucepan.
    Steps 7 & 8.

    Step 7 - Add the blitzed Mushrooms to the saucepan and stir.

    Step 8 - Add in the Miso Paste, Soy Sauce, Tomato Puree. Then crumble in the Vegetable Stock. Stir everything together well, and cook for 2-3 minutes stirring frequently.

    Side by side photos of the lentils being added to the bolognese.
    Steps 9 & 10.

    Steps 9 & 10 - Add the Red Lentils and stir well.

    Side by side photos of the chopped tomatoes added to the bolognese.
    Steps 11 & 12.

    Step 11 - Add the tins of chopped Tomatoes.

    Step 12 - Stir well and simmer on a low heat for 30 minutes. Due to there being a lot of high water content vegetables in this recipe (carrots, celery, mushrooms), this needs a good simmer to evaporate a lot of the excess water. It also lets the flavours develop nicely.

    Serving Suggestions & Variations

    This Lentil and Mushroom Bolognese is also delicious when topped with fresh chopped Basil and/or our Vegan Parmesan.

    You can also cook this recipe with Green Lentils in place of the Red for a firmer texture.
    If using dry Green Lentils, add them in at the same time as you would the Red Lentils. Alternatively, you can buy these in tins or cartons pre-soaked (meaning quicker cooking time). In which case, add them to your Bolognese 5 minutes before serving to warm them through.

    A grey bowl on a white background filled with our mushroom and lentil bolognese and spaghetti pasta. Topped with chopped fresh basil.
    Enjoy!

    Storage

    Store in the fridge for 2-3 days in an airtight container. Warm through on a low heat for 10 minutes before serving.

    The Mushroom and Lentil Bolognese mix can be frozen for 6-8 weeks. Thaw thoroughly before cooking. Due to the high water content of the ingredients, the water will separate when thawed, this is normal. Stir the Bolognese mixture well, and cook for 15-20 minutes on a low-medium heat, stirring regularly.

    Recipe Tip

    If you don't have a food processor, you can choose to finely chop all the vegetables instead. This will result in a different texture in your final dish, but the flavour will be the same, and your meal will still be delicious.
    Check your Bolognese prior to serving to ensure all vegetables are cooked through, and are no longer firm. If the Vegetables are still firm, cook for a further 10 minutes and test again. Repeat at 5 minute intervals until your desired texture is reached. The cooking time will depend on how large or small you have diced your vegetables.

    FAQ's

    What type of Mushrooms can you use to make a meat-free Bolognese?

    Chestnut Mushrooms work well due to their darker colour. And when pulsed in a Food Processor, they are the closest way to resemble We've used White Button Mushrooms before and they turn the Bolognese a bit of a pink colour which wasn't that visually appealing. Taste wise it was fine though.

    People often ask whether you make a lasagne with this bolognese?

    Just make a vegan béchamel and then build your lasagne by filling a deep oven dish with alternate layers, starting with a layer of bolognese in the base of the dish. Then a layer of sheet pasta, followed by a layer of béchamel, then another layer of sheet pasta. Repeat this process until the dish is full, making sure that the top layer is béchamel. bake the constructed lasagne in an oven at 180c for 25-30 minutes.

    Other Meal Ideas

    Here are a few of our other Delicious Recipes that you might like to try.

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    • All of the cooked components being tossed together with some rocket.
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    Recipe

    Lentil and Mushroom Bolognese

    Mushrooms, Red Lentils & some classic pantry staples come together in this recipe to give you a low fat, healthy and utterly delicious Meat-Free Bolognese alternative.
    5 from 4 votes
    Print Pin Rate
    Course: Main
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 74kcal
    Author: Yasmin

    Equipment

    • Chopping Board
    • Food Processor
    • Large Saucepan
    • Sharp Knife
    • Wooden Spoon

    Ingredients

    US Customary - Metric
    • 2 Carrots
    • 2 Celery Stalks
    • 1 Red or White Onion
    • 4 cups Chestnut Mushrooms
    • 5 cloves Garlic Large
    • 2 tins Chopped Tomatoes
    • ½ cup Dried Red Lentils
    • 4 tablespoon Soy Sauce
    • 3 tablespoon Tomato Puree
    • 2 tablespoon Miso Paste Light or Dark
    • 1 tablespoon Dried Oregano
    • 1 teaspoon Mixed Herbs Sub for ½ tablespoon dried Thyme if preferred
    • 1 cube Veg Stock Low salt option for infants under 2
    • Black Pepper to taste (start with a pinch of)

    Instructions

    • Chop the Carrots, Celery and Onion in to medium sized chunks, and peel the Garlic Cloves. Then place it all in the Food Processor.
      2 Carrots, 2 Celery Stalks, 1 Red or White Onion, 5 cloves Garlic
    • Blitz until everything is very finely chopped. You may need to scrape down the sides half way through if any large pieces have stuck to the side of the Food Processor. This should take about 60-90 seconds.
      Side by side photos of the carrot, onion, celery and garlic in the food processor before and after blitzing.
    • Cook the vegetable mixture for 5 minutes on a medium heat, stirring frequently. Due to the high water content of the vegetables, there is no need to add an oil to the pan.
    • Add in the Mixed Herbs and Oregano and stir well so the herbs and vegetables are well combined. Leave to cook for a further 2-3 minutes whilst you prepare the Mushrooms.
      1 tablespoon Dried Oregano, 1 teaspoon Mixed Herbs
    • Blitz until the Mushrooms are very finely chopped and resemble a meaty texture. Be sure not to over mix the Mushrooms as they can begin to form a paste if you do. 1 minute should be adequate, and as with the vegetables, you may need to stop half way and scrape the mushrooms down from the sides of the Food Processor with a spatula if large lumps are sticking to the sides.
      4 cups Chestnut Mushrooms
      Side by side photos of the chestnut mushrooms in the food processor, before and after blitzing.
    • Add the blitzed Mushrooms to the saucepan and stir.
    • Add in the Miso Paste, Soy Sauce, Tomato Puree. Then crumble in the Vegetable Stock Cube. Stir everything together well, and cook for 2-3 minutes stirring frequently.
      4 tablespoon Soy Sauce, 2 tablespoon Miso Paste, 1 cube Veg Stock
    • Add the Red Lentils and stir well.
      ½ cup Dried Red Lentils
    • Add the tins of chopped Tomatoes and the Tomato Puree. Stir well and simmer on a low heat for 30 minutes. Due to there being a lot of high water content vegetables in this recipe (carrots, celery, mushrooms), this needs a good simmer to evaporate a lot of the excess water. It also lets the flavours develop nicely.
      2 tins Chopped Tomatoes, 3 tablespoon Tomato Puree
    • Add Black pepper to taste. This is down to your personal preference. We use about half a teaspoon.
      Black Pepper

    Notes

    Recipe Tip
    If you don't have a food processor, you can choose to finely chop all the vegetables instead. This will result in a different texture in your final dish, but the flavour will be the same, and your meal will still be delicious.
    Check your Bolognese prior to serving to ensure all vegetables are cooked through, and are no longer firm. If the Vegetables are still firm, cook for a further 10 minutes and test again. Repeat at 5 minute intervals until your desired texture is reached. The cooking time will depend on how large or small you have diced your vegetables.

    Nutrition

    Calories: 74kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 386mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2603IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 3mg | Vitamin E: 1mg | Vitamin K: 8µg | Calcium: 37mg | Copper: 1mg | Folate: 70µg | Iron: 2mg | Manganese: 1mg | Magnesium: 27mg | Phosphorus: 121mg | Selenium: 11µg | Zinc: 1mg
    Did you make this recipe?Let us know what you thought of it in the comment section below. We'd love to hear from you!

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    Reader Interactions

    Comments

    1. Caroline

      January 18, 2022 at 3:02 pm

      5 stars
      I’m trying this one! I’ll let you know how I get on. Looks nice and easy 👍

      Reply
      • Yasmin

        January 18, 2022 at 7:54 pm

        We hope you enjoy it Caroline. Looking forward to hearing what you think of the recipe
        Yasmin

        Reply
    2. Caroline

      February 14, 2022 at 6:55 pm

      5 stars
      Fab recipe, I would recommend anyone to try it. It's really tasty and very easy to make, so ticks all the boxes for me. I've made this a couple of times now and it's gone down a treat with everyone.

      Reply
    3. Gary Lloyd

      August 05, 2022 at 4:40 pm

      5 stars
      Fantastic, easy recipe to follow and extremely tasty.

      Reply

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    Recipe Rating




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