Lentil Mushroom Bolognese

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This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals.

This mushroom and lentil Bolognese-like sauce is the real deal. Deep, rich, and savory with the texture that would rival the original. It’s inspired by the slow-cooked flavor of classic Italian Bolognese, but comes together in under an hour using plant-based pantry staples and a few flavor-packed boosters such as sun-dried tomatoes and Worcestershire sauce. It’s hearty enough to satisfy meat-lovers and cozy enough for cold nights.

The combo of mushrooms and lentils creates a meaty texture and earthy base, while garlic, smoked paprika, and cinnamon (yes, cinnamon!) layer in that magic depth. It’s loaded with fiber and plant-based protein, supports gut health, and is low in calories. Plus, it’s meal-prep friendly, freezer-safe, and tastes even better the next day.

Nutrition (per serving with spaghetti, Parmesan and leafy salad): ~595calories | Protein: 26 grams | Fibre: 13 grams

You might also like these recipes: lentil mushroom Stroganoff, viral cucumber salad (with tofu and edamame), high-protein butternut squash soup, zucchini fritters with zhoug and jammy eggs, or high-protein bircher muesli.

What You’ll Need

Here is what you’ll need for this lentil Bolognese recipe. Find the full measurements in the recipe card below.

Onion, carrot, celery – classic flavor trio that adds sweetness and depth. Plus, garlic to add a warm, savory base. Don’t skip it.
Olive oil – for richness and to carry those flavors.
Lentils – canned for convenience, loaded with protein and fiber.
Mushrooms – finely chopped for that “meaty” texture.
Tomato passata – smooth and rich, the body of the sauce.
Spices: smoked paprika, cinnamon, chili flakes, dried herbs – adds complexity and a subtle kick.
Umami-Boosters: Sun-dried tomatoes are chewy, tangy, packed with umami, soy sauce & Worcestershire sauce are salty, savory, complex, and stock cube is a sneaky shortcut to richness.

To Serve:

Spaghetti or fettuccine – or your fave pasta.
Parmesan – salty, umami magic.
Fresh parsley or basil – for brightness.
Optional: chili flakes for extra heat.

How To Make Lentil Bolognese

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this vegetarian Bolognese-like sauce.

Sauté onion, carrot, and celery in olive oil until soft.
Add garlic and chopped mushrooms; cook until moisture evaporates.
Stir in sun-dried tomatoes, soy, Worcestershire, spices, and stock cube.
Add lentils and tomato passata + water; simmer to thicken.
Lightly mash the sauce for a creamier texture.
Boil pasta, save some pasta water.
Serve pasta with a big spoon of sauce, Parmesan, herbs, and salad.

Watch The Video

Recipe Tips

Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
No mushrooms? Try finely chopped eggplant or zucchini instead.
Vegan-friendly: Skip the Parmesan or use a dairy-free version.

Serving Suggestions

Serve it over spaghetti, fettuccine, or even zucchini noodles for a lower-carb option. A simple green salad with lemon vinaigrette is all you need on the side. Crusty bread? Always a good idea for mopping.

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This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals. Find step-by-step photos and more recipe tips above.

For the Lentil Bolognese:

Sauté the base: Heat oil in a large pot over medium. Add onion, carrot, and celery. Cook 8–10 minutes until soft. Add garlic, cook 30 seconds.
Cook mushrooms: Add mushrooms, cook 5–7 minutes until moisture is gone.
Build flavor: Stir in sun-dried tomatoes, stock cube, soy sauce, Worcestershire, spices. Cook for 1–2 minutes.
Add lentils & tomatoes: Pour in lentils and passata. Add ½–1 cup water. Simmer 10–15 minutes.
Mash sauce: Lightly mash with a potato masher to thicken.
Cook pasta: Prepare pasta according to packet. Save ½ cup pasta water, then drain.
Combine & serve: Adjust seasoning. Add pasta water if needed. Serve with Parmesan, fresh herbs, and salad.

Can I use green or brown lentils instead of canned? Yes! Use about 1.5 cups of cooked lentils. Just make sure they’re soft but still holding shape.
Is this vegan? It can be! Just skip the Parmesan or sub with a vegan or dairy-free version.
Can I freeze it? Totally. It freezes great for up to 2 months. Thaw and reheat on the stove.
What kind of mushrooms work best? Button or cremini are perfect. Avoid large chunky pieces—finer chopping = better texture.
What does the cinnamon do? Trust me, just a pinch adds warmth and depth, don’t skip it!
Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
No mushrooms? Try finely chopped eggplant or zucchini instead.

More Vegetarian Dinner Recipes

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