Lentil Mushroom Bolognese

How to Make Lentil Mushroom Bolognese

1. 1

   Step 1: Sweat the aromatics

   Heat the olive oil in a large heavy skillet or sauté pan over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely diced
   • 1 mediumCarrot, finely diced
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Brown the mushrooms

   Increase heat to medium-high and add the chopped cremini mushrooms in a single layer. Cook without stirring for 3–4 minutes to allow browning, then stir and continue until the mushrooms have released their liquid and are deeply browned, about 6–8 minutes total. Browning the mushrooms deeply builds the savory base of the sauce.

   For this step

   • 12 ozCremini (brown) mushrooms, finely chopped
   
3. 3

   Step 3: Build flavor with tomato paste and broth

   Push the vegetables to the side and add the tomato paste; cook, stirring, for 1–2 minutes until it darkens slightly. Pour in about 1/3 cup of the vegetable broth to deglaze the pan, scraping up any browned bits, and stir everything together.

   For this step

   • 2 tbspTomato paste
   
4. 4

   Step 4: Add lentils, tomatoes and simmer

   Stir in the rinsed lentils, crushed tomatoes, the remaining vegetable broth, and a generous pinch of salt and pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer until the lentils are tender and the sauce has thickened, 25–30 minutes. Stir occasionally and add a splash of water if it reduces too quickly.

   For this step

   • 3/4 cupDry brown or green lentils, rinsed
   • 1 28 oz canCrushed tomatoes (28-oz can)
   • Kosher salt and freshly ground black pepper
   
5. 5

   Step 5: Adjust texture and seasoning

   Uncover and simmer a few minutes more to reach your desired thickness. Taste and adjust salt and pepper; if you want extra depth, stir in a teaspoon of balsamic vinegar or soy sauce (optional) and simmer 1 minute to meld flavors.
   
6. 6

   Step 6: Finish and serve

   Remove from heat and let rest 5 minutes for flavors to settle. Serve spooned over cooked pasta, polenta, or roasted vegetables and garnish with chopped fresh parsley or basil if desired.
   

1. Heat the olive oil in a large heavy skillet or sauté pan over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.
2. Increase heat to medium-high and add the chopped cremini mushrooms in a single layer. Cook without stirring for 3–4 minutes to allow browning, then stir and continue until the mushrooms have released their liquid and are deeply browned, about 6–8 minutes total. Browning the mushrooms deeply builds the savory base of the sauce.
3. Push the vegetables to the side and add the tomato paste; cook, stirring, for 1–2 minutes until it darkens slightly. Pour in about 1/3 cup of the vegetable broth to deglaze the pan, scraping up any browned bits, and stir everything together.
4. Stir in the rinsed lentils, crushed tomatoes, the remaining vegetable broth, and a generous pinch of salt and pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer until the lentils are tender and the sauce has thickened, 25–30 minutes. Stir occasionally and add a splash of water if it reduces too quickly.
5. Uncover and simmer a few minutes more to reach your desired thickness. Taste and adjust salt and pepper; if you want extra depth, stir in a teaspoon of balsamic vinegar or soy sauce (optional) and simmer 1 minute to meld flavors.
6. Remove from heat and let rest 5 minutes for flavors to settle. Serve spooned over cooked pasta, polenta, or roasted vegetables and garnish with chopped fresh parsley or basil if desired.