Lentil Mushroom Bolognese in a white bowl on a gray surface. Used for recipes for Vegans.

Lentil Mushroom Bolognese

Lentil Mushroom Bolognese is healthy, filling and OUTTA THIS WORLD good. Filled with hearty mushrooms and protein packed lentils, it’s delish and packed with nutrients.

Recipe Contributor – Cooking For Peanuts

Ah Pasta. The forever comfort food. I love the fact that it can basically be eaten plain with just a smidge of olive oil and herbs, or totally covered with sauce. I truly believe pasta has to be one of the all time greatest food inventions, right? I mean seriously. Who can go a month without eating pasta? If so, I want to hear about it in the comments below!

So the typical carnivore Bolognese is a spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs. But no meat here!

Lentils and mushrooms are a favorite in the plant powered world to replace meat because of their hearty flavors and dense textures. And wow all their nutritional value! Did you know that 1 cup of lentils contains almost 17 grams of protein and 34% of your required daily intake of iron? And mushrooms are known to boost your immune system and contain Vitamin D, which is great for your bones.

Lentil Mushroom Bolognese is not only absolutely delish, it’s packed with nutrition. Try it. You’ll be happy you did!

Lentil Mushroom Bolognese in a white bowl on a gray surface. Used for recipes for Vegans.
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4.5 from 2 votes

Lentil Mushroom Bolognese

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 202kcal


  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 10 ounces mushrooms, sliced
  • 1 tsp oregano
  • 1 pinch red chili flakes
  • vegetable broth
  • 1 cup green dry lentils
  • 3 cups vegetable broth (or water)
  • 1 6 ounce jar unsalted tomato paste
  • 1 15 ounce can diced tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar (optional)
  • 1/2 cup water
  • fresh parsley (optional)
  • 1 package pasta of your choice


  • Cook onion, garlic and sliced mushrooms in a little vegetable broth (or olive oil) until just softened, about 5 minutes. Add oregano and red chili flakes. Cook another minute.
  • Add lentils and 3 cups vegetable broth (or water). Bring to boil before reducing heat. Simmer, covered, for about 30 minutes (or until lentils are cooked). 
  • Mix in tomato paste, diced tomatoes, balsamic vinegar, sugar (optional) and 1/2 cup water. Bring to a boil before reducing heat. Simmer, covered, for 20 minutes. Add more water if starts to stick but sauce should remain thick. 
  • Remove from heat. Add salt to taste and top with fresh parsley.
  • Serve with your favorite pasta.


  • Nutritional information is just for the bolognese sauce. It does not include pasta.


Calories: 202kcal | Carbohydrates: 36g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 716mg | Potassium: 704mg | Fiber: 15g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 6.2mg | Calcium: 40mg | Iron: 3.9mg

Looking for pasta dishes? Try Cheesy Pasta with White Beans and Greens or Roasted Red Pepper Pasta.

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