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Lentil Bolognese with Mushrooms Recipe (Vegan, Gluten Free)

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This Lentil Bolognese with Mushrooms recipe is a hearty and plant-based dinner- an easy weeknight pasta that is high protein. Enjoy with your favorite pasta, a bright and fresh salad, and a slice of thick crusty garlic bread… mangia!

vegan lentil mushroom bolognese sauce gluten free vegetarian mushroom bolognese pasta with lentils

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

We are huge pasta fans over here – and always looking for hearty homemade sauces to make during the week!  This Lentil Bolognese with Mushrooms was a fantastic easy weeknight meal that is high in protein and low in sodium. 

I tossed this lentil mushroom Bolognese sauce with whole wheat linguine, but you can use any pasta shape you prefer. I also used brown/green lentils for a hearty texture, but red lentils also work well in this sauce.

This Lentil Mushroom Bolognese Recipe Is:

  • Bright
  • Bold
  • Hearty
  • Thick
  • Comforting
  • Filling
  • High Protein, Vegan/Vegetarian!

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One of the BEST Pantry Bolognese Recipes

This brown lentil Bolognese Sauce recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In Vegan Bolognese Sauce with Lentils?

  • Onions, Garlic, Carrots, Mushrooms, Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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Vegan Comfort Food Dinner Recipes for the WIN!

This vegan mushroom lentil Bolognese is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday meal as well. The stove does most of the work, so you can enjoy hands-off time while you prep sides or a salad!

How Do I Make Lentil Bolognese with Mushrooms?

  1. Cook the lentils: in a pot, combine the brown lentils with the water, and bring to a boil. Cover and simmer for 20-25 minutes until the lentils are tender, and prep the rest of the sauce.  Alternatively, you can cook the lentils in the rice cooker (my favorite method!) while you prep the rest of the sauce.
  2. In a large pot or large saucepan, heat the olive oil over low heat. Add the onions and garlic, and sauté for 6-7 minutes until the vegetables have begun to soften. Toss in the carrots, mushrooms, tomato paste, diced tomatoes with the juice, Italian seasonings, chili flakes and stir well to combine.
  3. Add the vegetable stock and black tellicherry pepper, stir well, and bring to a boil. Cover and reduce the sauce to a simmer, and cook over low heat for about 20 minutes until carrots are cooked through.
  4. Taste, and adjust seasoning as desired. Toss sauce with your favorite pasta, sprinkle with fresh parsley, and mangia!

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More Filling Lentil Recipes You’ll Love!

French Carrot Lentil Soup Recipe (Vegan, Gluten Free, Dairy Free)

Pumpkin Lentil Pasta Recipe (Vegetarian, Gluten Free, Vegan)

French Lentil Salad with Cider Vinaigrette (Vegan, Gluten Free)

Lentil Soup with Kale Recipe (Slow Cooker and Stove Top Versions)

Lentil Pasta e Fagioli Soup Recipe (Vegetarian, Gluten Free, High Protein)

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Get the Same Ingredients for this Mushroom Bolognese with Lentils Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

As always, if you make this vegan and gluten free mushroom lentil bolognese recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Lentil Bolognese with Mushrooms

The Herbeevore
This Lentil Bolognese with Mushrooms recipe is a hearty and plant-based dinner- an easy weeknight pasta that is high protein and low sodium. Enjoy with your favorite pasta, a bright and fresh salad, and a slice of thick crusty garlic bread... mangia!
5 from 1 vote
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Sauce
Cuisine American, Italian
Servings 7
Calories 279 kcal

Ingredients
  

Instructions
 

  • Cook the lentils: in a pot, combine the brown lentils with the water, and bring to a boil. Cover and simmer for 20-25 minutes until the lentils are tender, and prep the rest of the sauce.  Alternatively, you can cook the lentils in the rice cooker (**recipe below in Notes) while you prep the rest of the sauce.
  • In a large pot or large saucepan, heat the olive oil over low heat. Add the onions and garlic, and sauté for 6-7 minutes until the vegetables have begun to soften. Toss in the carrots, mushrooms, tomato paste, diced tomatoes with the juice, Italian seasonings, chili flakes and stir well to combine.
  • Add the vegetable stock and black tellicherry pepper, stir well, and bring to a boil. Cover and reduce the sauce to a simmer, and cook over low heat for about 20 minutes until carrots are cooked through.
  • Taste, and adjust seasoning as desired. Toss sauce with your favorite pasta, sprinkle with fresh parsley, and mangia!

Notes

**Read my easy Rice Cooker Lentils Recipe here!

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 279kcalCarbohydrates: 44gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 133mgPotassium: 1113mgFiber: 19gSugar: 6gVitamin A: 4414IUVitamin C: 20mgCalcium: 85mgIron: 6mg
Keyword brown lentil bolognese, Lentil Bolognese with mushrooms, Lentil Mushroom Bolognese, lentil pasta sauce, Mushroom bolognese with lentils, mushroom lentil bolognese, vegan mushroom lentil pasta sauce
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

 

Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, High Protein, Italian, Pantry Recipes, Sauces, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Winter Recipes

1 Comment

  1. Pingback:Canned Lentil Sloppy Joes Recipe (Vegan, Gluten Free)

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