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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: Entree, Sauce
Cuisine: dairy free, gluten free, oil free, vegan
Servings: 6 people
Calories: 146kcal


  • 1/2 sweet onion (diced)
  • 10 oz baby bella mushrooms (diced)
  • 1/4 cup robust red wine (your favorite) (I used a cabernet)
  • 28 oz can organic crushed tomatoes
  • 3/4 cup low sodium vegetable broth (divided)
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari
  • 2 tbsp dried parsley
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • salt/pepper to taste
  • 1 cup cooked lentils (brown or green)


  • Heat 1/4 cup vegetable over medium heat. Add the onion and saute until soft, about 5-6 minutes, stirring occasionally.
  • Add the mushrooms and saute 7-8 minutes until soft and cooked through, stirring occasionally.
  • Add the red wine and saute until no liquid is left, stirring occasionally.
  • Add the crushed tomatoes, remaining vegetable broth (1/2 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 2-3 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