Lentil Bolognese Recipe

Name: Lentil Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms (about 1 1/2 cups); 1 onion, roughly chopped; 2 cloves garlic, minced; 1 carrot, coarsely chopped; 1 leek, white part only, halved and sliced; 1 rib celery, sliced; 1/4 cup olive oil; Salt and freshly ground black pepper; 1 15-oz. can cooked green or brown lentils, undrained; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 bay leaf; 1/4 cup red wine, optional; 1/4 cup unsweetened almond milk; 1 15-oz. can diced tomatoes with juices; 2 tablespoons tomato paste; 8 ounces cooked whole-grain linguine, ziti or penne; Grated Parmesan, for serving, optional

Servings: persons

1 ounce dried porcini mushrooms (about 1 1/2 cups)
1 onion, roughly chopped
2 cloves garlic, minced
1 carrot, coarsely chopped
1 leek, white part only, halved and sliced
1 rib celery, sliced
1/4 cup olive oil
Salt and freshly ground black pepper
1 15-oz. can cooked green or brown lentils, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
1/4 cup red wine, optional
1/4 cup unsweetened almond milk
1 15-oz. can diced tomatoes with juices
2 tablespoons tomato paste
8 ounces cooked whole-grain linguine, ziti or penne
Grated Parmesan, for serving, optional

1
Place mushrooms in a medium bowl. Cover with warm water and let stand for 15 minutes. Lift mushrooms out of water, leaving liquid and sediment in bowl. Pat mushrooms dry with paper towels and chop finely. Discard soaking liquid.
2
In a food processor, pulse onion, garlic, carrot, leek and celery until coarsely chopped. In a large pot, warm oil over medium heat. Stir in onion mixture and mushrooms, sprinkle with salt and cook, stirring frequently, until vegetables are soft but not browned, 8 to 10 minutes. Add lentils, herbs, bay leaf, wine, if desired, and milk and cook, stirring occasionally, until liquid has nearly evaporated, 2 to 3 minutes. Stir in tomatoes and tomato paste, scraping bottom of pot. Reduce heat to low, cover and cook for 10 minutes longer, stirring to prevent scorching (sauce will be very thick). Season with salt and pepper.
3
Remove bay leaf and spoon sauce on top of pasta. Sprinkle with grated Parmesan, if desired, and serve.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms (about 1 1/2 cups), 1 onion, roughly chopped, 2 cloves garlic, minced, 1 carrot, coarsely chopped, and more.

Yes, Lentil Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions