Go Back
+ servings
Print Recipe
5 from 4 votes

Lentil Mushroom Healthy Bolognese

Healthy Bolognese, loaded with mushrooms and lentils, is hearty and rich. This meatless sauce is sure to please even the carnivores in your life.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dips, Dressings, Sauces and Spreads, Entrées
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 146kcal


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


  • Heat ¼ cup vegetable over medium heat. Add the onion and sauté until soft, about 5 to 6 minutes, stirring occasionally.
  • Add the mushrooms and sauté 7 to 8 minutes until soft and cooked through, stirring occasionally.
  • Add the red wine and sauté until no liquid is left, stirring occasionally.
  • Add the crushed tomatoes, remaining vegetable broth (½ cup), balsamic vinegar, tamari and dried herbs. Sprinkle salt/pepper all over the top of the sauce and stir to combine.
  • Reduce heat to medium-low and simmer 15 minutes.
  • Add the cooked lentils and stir to combine. Cook another 2 to 3 minutes to heat through.
  • Serve warm over your favorite pasta.



Calories: 146kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Sodium: 355mg | Potassium: 928mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1000IU | Vitamin C: 42.9mg | Calcium: 90mg | Iron: 3.4mg