Mushroom & Lentil Bolognese

A rich, hearty, and satisfying vegetarian Bolognese made with earthy cremini mushrooms as the star ingredient. This recipe is packed with protein and fiber, using simple, affordable ingredients for a wholesome, comforting meal.

Servings: 4 · Prep: 15 min · Cook: 45 min

Ingredients

Mushrooms & Base
– 1 cup cremini mushrooms, finely chopped
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 carrot, grated
– 1 celery stalk, diced
– 2 tbsp olive oil
– 1 tbsp tomato paste
– 1 can (28 oz) crushed tomatoes
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup dry red wine (optional)
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp nutmeg (optional)

Lentils & Seasoning
– 1 cup cooked lentils (or 1/2 cup dry lentils, cooked until tender)
– 1 tsp sea salt
– 1/2 tsp sugar (to balance acidity)
– 1/4 cup fresh basil, chopped (or 1 tbsp dried)
– 1/4 cup Parmesan cheese, grated (optional)

Directions

1. Heat olive oil in a large pot over medium heat; sauté onions, garlic, carrot, and celery until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and turn golden, about 8 minutes.
3. Stir in tomato paste, then add crushed and diced tomatoes. Season with oregano, paprika, black pepper, and nutmeg.
4. Pour in red wine (if using) and simmer for 15 minutes, stirring occasionally.
5. Stir in cooked lentils, salt, and sugar. Cook for another 10–15 minutes until the sauce thickens.
6. Finish with fresh basil and Parmesan, if using. Serve warm.

Tips

• Use a mix of cremini and button mushrooms for depth and texture.
• If using dried lentils, cook them in boiling water with a pinch of salt until tender, about 20–25 minutes.
• For a quicker option, use canned lentils and add a splash of water to adjust consistency.
• Let the sauce rest for 10 minutes before serving for better flavor development.

Nutritional Benefits

• Cremini Mushrooms: Rich in B vitamins, selenium, and antioxidants.
• Lentils: High in plant-based protein, fiber, and iron.
• Tomatoes: Packed with vitamin C and lycopene.
• Oregano & Paprika: Provide anti-inflammatory compounds and flavor.
• Basil: Offers antioxidants and a fresh, aromatic note.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.
• Freeze in airtight containers for up to 3 months. Thaw and reheat as needed.

Nutrition and health notes are general and for interest only — not medical or dietary advice. · ShroomWire Kitchen