Lentil and Mushroom Bolognese

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.

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

• 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

• 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

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.

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).

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.

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.

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

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.

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

Other Meal Ideas

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

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