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lentil bolognese with mushrooms pasta sauce brown lentil pasta sauce italian lentil noodles recipe vegan gluten free

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



  • 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!


**Read my easy Rice Cooker Lentils Recipe here!

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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
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