If you're like me and always on the hunt for a dinner that's both hearty and satisfying without the meat, you'll love this Savory Lentil and Mushroom Bolognese. This dish is my go-to when the craving for spaghetti calls, but a protein-packed option is needed.
The secret to this recipe is the blend of earthy lentils and mushrooms, which mimic the texture of traditional bolognese beautifully. Not only is this version loaded with plant-based protein, but it's also brimming with flavor thanks to garlic, tomatoes, and a hint of basil. It's a delightful twist on an Italian classic that you won’t want to miss!
Savory Lentil and Mushroom Bolognese
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Add mushrooms and cook for another 8 minutes until they release their moisture and begin to brown.
- Stir in lentils, crushed tomatoes, basil, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and cook for 25-30 minutes until the lentils are tender, stirring occasionally.
- Adjust seasoning as needed. Serve over your choice of pasta and top with grated Parmesan cheese if desired.
Nutrition
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Let us know how it was!Tips for Success
For an even richer flavor, consider using a mix of mushrooms such as cremini and shiitake. If you're short on time, canned lentils can be used; just reduce the simmering time.
Add a splash of red wine for depth of flavor, or a pinch of red pepper flakes if you desire some heat. This sauce freezes well, so make a double batch to have on hand for quick dinners!
Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.