Ingredients
1/3 cup olive oil
1 large onion, finely chopped
2 celery stalks, diced
1 large carrot, diced
4 garlic cloves, minced
6 cups mixed mushrooms (such as shiitake, cremini, and oyster), sliced
1 cup brown or green lentils, rinsed
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1/2 teaspoon red pepper flakes (optional)
1 tablespoon dried oregano
1 tablespoon dried thyme
2 bay leaves
Salt and freshly ground black pepper to taste
4 cups whole wheat or regular pasta (such as fusilli or penne)
Fresh basil and parsley, chopped for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes until tender.
Stir in the garlic and mushrooms, and cook for 5-7 minutes, until the mushrooms begin to soften and release their moisture.
Add the lentils, crushed tomatoes, vegetable broth, red pepper flakes (if using), oregano, thyme, bay leaves, salt, and pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Cover, reduce the heat to low, and let it simmer for 20-25 minutes, until the lentils are tender and the sauce has thickened.
While the sauce simmers, cook the pasta in a large pot of salted boiling water until al dente. Drain.
Stir the cooked pasta into the pot with the bolognese sauce and toss to combine, allowing the pasta to absorb some of the sauce.
Taste and adjust seasoning as needed. Garnish with fresh basil and parsley before serving.
Notes
For a chunkier texture, use a mix of whole and crushed tomatoes.
Leftovers taste even better the next day and can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, store in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Stewing/Simmering
- Cuisine: Mediterranean
- Diet: Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg