Name: Lentil Mushroom Bolognese
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 null medium onion (diced small); 3.5 clove garlic cloves (minced); 1 cup mushrooms (minced); 1 cup crushed tomatoes (unsalted and unseasoned); 0.5 tsp dried basil; 0.25 tsp dried oregano; 1 cup cooked lentils; null null sea salt (to taste); null null black pepper (to taste); 1 lb tagliatelle (gluten-free if desired); null null crushed red pepper flakes (optional); null null fresh parsley (optional); null null vegan parmesan cheese (optional)

Lentil Mushroom Bolognese

This hearty plant-based Bolognese is a flavorful twist on the Italian classic, featuring earthy minced mushrooms and tender lentils for a perfect meat-like texture. Served over delicate tagliatelle and finished with fresh herbs and vegan parmesan, this recipe offers a satisfying, protein-rich meal that stays true to its Bolognese roots while remaining entirely vegan.

Instructions

Show units in method

1

Bring a large pot of salted water to a boil. Cook tagliatelle (1 lb) until al dente, then drain and set aside.
2

In a large sauce pot, heat olive oil (2 tbsp) over low heat. Add medium onion (1) and garlic cloves (3.5 clove) and sauté for 5 minutes until soft.
3

Add mushrooms (1 cup) and season with [null null sea salt] and [null null black pepper]. Cook for 3 minutes.
4

Stir in dried basil (0.5 tsp), dried oregano (0.25 tsp), and crushed tomatoes (1 cup). Bring to a simmer, then fold in cooked lentils (1 cup) and simmer for 2 minutes.
5

Serve the sauce over the cooked pasta and top with [null null crushed red pepper flakes], [null null fresh parsley], and [null null vegan parmesan cheese].