You know I like to cook with lower fat for a healthier diet. Today I’m offering a vegetarian Bolognese sauce when you sprinkle grated Parmesan cheese on it. If you need a vegan version, drop the cheese. Bolognese sauce is traditionally a meat sauce with tomatoes, carrots, celery, onion, and garlic. Today’s pantry recipe replaces the meat with lentils and mushrooms. It requires lentils, mushrooms, herbs, and crushed tomatoes to make a go-to-sauce for pasta, stuffed peppers, and even lasagna. Add a little dry red wine (or white) to the simmering sauce; the alcohol will burn off. Wine adds another note of deeper, richer flavor. This is a great inexpensive week night meal that’s ready in less than 50 minutes.
Broader pastas have been used in Italy with Bolognese sauce, but you can use the pasta of your choice. Use whole wheat pasta, gluten-free pasta, or even zucchini spirals or spaghetti squash. Feel free to adapt the recipe to meet your family’s taste.


Lentil Bolognese
Use organic when available. Serves 4
Lentil Bolognese Sauce
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed and finely diced
- 1/2 red bell pepper, diced
- 1 can (15 oz) green or brown lentils drained & rinsed
- 1 carrot, diced
- 4 oz baby bella or button mushrooms diced
- 1/2 cup dry red or white wine
- 1 can (14 oz) can fire roasted crushed tomatoes
- 1 cup vegetable broth
- 1 tsp paprika
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Heat olive oil in large pan
- Add onion and cook for 4 minutes
- Add garlic, celery, carrot, and red bell pepper
- Stir and cook for 4 minutes
- Add mushrooms & stir for about 2 minutes
- Pour wine in and simmer until slightly reduced about 1 minute
- Stir in crushed tomatoes, tomato paste, & broth
- Bring to a boil and lower heat to simmer for 10 to 15 minutes
- Add lentils, paprika, & herbs,
- Cook until lentils are heated through about 5 or 6 minutes
- Spoon over broad cooked pasta and stir
- Sauce is also good over baked potatoes or polenta
- Serve with grated parmesan, garlic bread and a salad


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Yummy! Definitely going to make this recipe. It sounds delicious.
I would never have thought to do lentils in my bolognaise. That would be good protein!
I think all the veggies in our family will love this, I’ll try it at our next family gathering. Thanks
My family loves lentil bolognese but I try and vary the recipe if I can. Yours sounds delicious with the mushrooms in it. I don’t usually add them to mine.
#MMBC
…it looks mighty good.
That looks really satisfying and appetizing!
Mmm this looks delicious and so healthy.
Gracias por la receta. Te mando un beso.
I have made lentil Bolognese before and I don’t even my family even realised that there was no meat. lol It is a delicious meal.
Sounds delicious!
Sounds delish and it’s a new twist using the lentils. Thank you for sharing at #aclwcc. Pinned.
thanks for the pin, my friend!
Ohhhhh, I need to try this! I am always looking for new vegetarian recipes, and this looks absolutely delicious. Pinning! Thanks for sharing this post with us at the Will Blog for Comments #39 linkup. Hope to see you next time at #40 sharing more posts, old or new! Have a great weekend.
Love this recipe and illustrations. Lentils are a favorite source of protein for me and I love the idea of combiningthem with pasta and sauce. Thanks for sharing this yummy looking recipe. Nancy Andres @ Colors 4 Health
I’m so glad you like it Nancy.
Oh my God! Wow this dish looks so good & tasty. Questo piatto sembra meraviglioso. Mama mia my friend.
I’ve missed talking to you. I’ve tried to go to your blog several times but can’t seem to make a connection. I hope you’re well my friend. Take care.
Oh yummy! We love bolognese and have tried lentil bolognese before. My kids loved it. Thanks for sharing Carol, hope you’ve had a lovely weekend.
I love bolognese and I’m a big fan of lentils. This recipe sounds delicious. Thank you for sharing xx