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Penne with lentil mushroom lentil bolognese plated on a blue dish.
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5 from 3 votes

Mushroom Lentil Bolognese

This vegetarian Mushroom Lentil Bolognese is hearty and rich and perfect over a big plate of pasta. Use pantry staples to make this delicious dish in just about 30 minutes.
Prep Time5 mins
Cook Time30 mins
Total Time40 mins
Course: Dips, Dressings, Sauces and Spreads, Entrées
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8 people
Calories: 110kcal


  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 10 ounces baby bella (cremini) mushrooms diced
  • 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • ¼ cup robust red wine your favorite (I used a cabernet)
  • 1 can (28 oz) crushed tomatoes
  • ½ cup low sodium vegetable broth
  • 1 tablespoon tamari
  • ¾ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 cup cooked lentils brown or green
  • 2 tablespoons balsamic vinegar


  • Heat the oil in a large, deep skillet over medium heat on the stove. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
  • Add the mushrooms and sauté 5 to 6 minutes until they are soft and have released their liquid.
  • Add the parsley, basil, oregano, and red wine and sauté until no liquid is left, stirring occasionally.
  • Add the crushed tomatoes, vegetable broth, tamari, salt and pepper. Stir to combine. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 15 to 20 minutes, until thick and bubbly.
  • Add the cooked lentils and balsamic vinegar. Stir to combine and ook another 2 to 3 minutes to heat through.



~ Use brown or green lentils, not red, for best texture.
~ Use canned lentils or packaged steamed lentils to make this dish in just 40 minutes. If you have leftover cooked lentils in the fridge, that works great, too!
~ Sauté the onions, mushrooms and dried herbs to bring out the most flavor before adding the liquids.
~ Use a dry red wine that you would drink on its own. If it doesn't taste good in a glass, it won't taste good in the final dish!
~ To make this dish gluten-free, be sure to use gluten-free tamari and gluten-free pasta, if using.
~ To make this dish oil-free, sauté the vegetables with broth or water, instead of oil.

Store leftovers in an air-tight container in the fridge for 4 to 5 days. Store sauce separate from pasta, if using.
This sauce also freezes really well. Let it cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 3 months.

Nutrition facts calculated for sauce only, not including pasta.


Calories: 110kcal | Carbohydrates: 14g | Protein: 6g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 268mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 42.9mg | Calcium: 90mg | Iron: 3.4mg