Description
This hearty Lentil Bolognese recipe offers a rich, flavorful twist on the classic Italian meat sauce by using lentils and mushrooms to create a robust, satisfying plant-based dish. Perfect for a comforting family meal, it’s simmered slowly to develop deep umami flavors with a combination of fresh vegetables, slow-cooked aromatics, and herbs. Ideal for those looking for a vegan and gluten-free option, this sauce pairs beautifully with pasta, polenta, or as a topping for your favorite grain bowl.
Ingredients
Scale
Vegetables and Aromatics
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Yellow Onion (approx. 1.5 cups), finely diced
- 2 Medium Carrots (approx. 1 cup), finely diced
- 2 Celery Stalks (approx. 1 cup), finely diced
- 4–6 Cloves Garlic, minced
- 8 oz (225g) Cremini Mushrooms, very finely diced or processed to coarse meal
Main Ingredients
- 1 cup (200g) Dried Brown or Green Lentils, rinsed and picked over
- 1 (28-ounce / 800g) can Crushed Tomatoes
- 4 cups (approx. 1 liter) Low-Sodium Vegetable Broth
Flavor Enhancers and Spices
- 2 Tablespoons Tomato Paste
- 1/2 cup (120ml) Dry Red Wine (Optional, use vegetable broth if omitted)
- 2 Teaspoons Dried Oregano
- 1 Teaspoon Dried Thyme
- 2 Bay Leaves
- 1 Tablespoon Soy Sauce or Tamari (for gluten-free option)
- 1 Teaspoon Balsamic Vinegar
- Salt and Freshly Ground Black Pepper, to taste
Instructions
- Prepare the Soffritto: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion, carrots, and celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent. This step builds a foundational sweet flavor base for the sauce.
- Bloom the Aromatics: Add the finely diced mushrooms to the pot and cook for 5-7 minutes until they release their liquid and start to brown, developing a rich umami flavor. Then stir in the minced garlic and optional red pepper flakes, cooking for an additional minute until fragrant but not burnt.
- Intensify the Flavor: Mix in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen the tomato flavor by removing its raw taste.
- Deglaze the Pot: Pour in the red wine (or 1/2 cup vegetable broth if you choose to omit wine) to deglaze. Scrape up the browned bits from the bottom of the pot with a wooden spoon. Let the liquid simmer and reduce by half, about 2-3 minutes, to cook off alcohol and intensify the sauce’s flavor.
- Combine All Ingredients: Add the rinsed lentils, crushed tomatoes, vegetable broth, soy sauce or tamari, dried oregano, dried thyme, and bay leaves. Stir well to combine everything evenly in the pot.
- Simmer to Perfection: Bring the sauce to a boil, then lower the heat to a gentle simmer. Cover the pot with the lid slightly ajar to allow steam to escape, and let it simmer for 45-60 minutes (or up to 90 minutes if you want a deeper flavor). Stir every 15-20 minutes to prevent sticking. The sauce is done when the lentils are tender but still hold their shape and the sauce has thickened nicely. Add extra broth or water if it becomes too thick during simmering.
- Finishing Touches: Turn off the heat and remove the bay leaves. Stir in the balsamic vinegar, then taste and adjust seasoning with salt and freshly ground black pepper to achieve a balanced, flavorful sauce.
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure the vegetable broth is gluten-free.
- If you prefer a smoother sauce, you can pulse the cooked sauce briefly with an immersion blender before serving.
- The red wine is optional but adds depth; substitute with vegetable broth if avoiding alcohol.
- Serve hot with your favorite pasta, over polenta, or as a hearty topping for grains.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
