I love how this meatless bolognese turns simple pantry staples into a deeply comforting, rich pasta sauce. Every time I make it, I’m amazed by how hearty and satisfying it feels, even without meat. The lentils and mushrooms create a texture that’s cozy and filling, while the tomato base brings everything together into a sauce I always want to return to.
Why You’ll Love This Recipe
I keep coming back to this recipe because it delivers bold flavor with minimal effort. I enjoy how the mushrooms and lentils bring a savory depth that reminds me of classic bolognese. I also appreciate that it’s nutritious, budget-friendly, and easy enough for a busy weeknight. When I make a big batch, I know I’ll have comforting meals ready for later in the week or tucked away in the freezer.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup cooked lentils
1 cup chopped mushrooms
1 can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable broth
1 pound pasta of choice
Fresh basil leaves for garnish
Grated vegetarian cheese for serving (optional)
Directions
I start by heating the olive oil in a large pot over medium heat. I add the onion, carrots, and celery, then cook them for about 5 to 7 minutes until they soften and release their aroma. This step always feels like building the soul of the sauce.
Next, I stir in the garlic and let it cook for about a minute, just until fragrant. I’m careful not to let it brown. I then add the lentils and mushrooms, cooking them for around 5 minutes so the mushrooms release their moisture and develop a deeper flavor.
I pour in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and vegetable broth. After stirring everything together, I bring the sauce to a gentle simmer. I lower the heat, cover the pot, and let it cook for 20 to 25 minutes, stirring occasionally until the flavors fully come together.
While the sauce simmers, I cook the pasta according to the package instructions until al dente. Once drained, I spoon the sauce generously over the pasta, finish with fresh basil, and add vegetarian cheese if I’m in the mood.
Servings And Timing
I usually allow about 15 minutes for prep and 35 minutes for cooking, making the total time around 50 minutes. This recipe comfortably serves 4 people, which makes it perfect for a family meal or a few days of leftovers.
Variations
I like how flexible this recipe is. Sometimes I add a pinch of red pepper flakes for heat, or I mix in chopped zucchini or bell peppers for extra vegetables. When I want a creamier finish, I stir in a spoonful of plant-based cream at the end. Fresh thyme or rosemary also works beautifully if I want a slightly earthier flavor.
Storage/Reheating
I store the sauce separately from the pasta in an airtight container in the refrigerator for up to 3 or 4 days. When freezing, I let the sauce cool completely, then freeze it for up to 3 months. To reheat, I gently warm it on the stovetop, adding a splash of vegetable broth if it thickens too much.
FAQs
What Type Of Lentils Do I Use For Meatless Bolognese?
I prefer brown or green lentils because they hold their shape and give the sauce a hearty texture.
Can I Make This Recipe Ahead Of Time?
I often make it a day in advance because the flavors deepen beautifully after resting overnight.
Is This Recipe Vegan?
I consider this recipe vegan as long as I skip the cheese or use a plant-based alternative.
Can I Add More Vegetables?
I frequently add zucchini, spinach, or bell peppers during the simmering stage when I want to boost the veggie content.
How Do I Make The Sauce Thicker?
I usually simmer the sauce uncovered for a few extra minutes or gently mash some of the lentils against the side of the pot.
Conclusion
This meatless bolognese proves to me that comfort food doesn’t need meat to feel rich and satisfying. Every bowl reminds me how powerful simple ingredients can be when they’re cooked with care. It’s a recipe I love sharing, and one I know I’ll keep making whenever I crave a warm, comforting pasta dish.
This hearty Meatless Bolognese sauce is made with lentils, mushrooms, and a tomato base, offering a rich and savory alternative to traditional meat sauces. It’s perfect for pasta lovers looking for a plant-based, comforting meal.
Total Time:50 minutes
Yield:4 servings
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup cooked brown or green lentils
1 cup chopped mushrooms
1 (14–15 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup vegetable broth
1 lb pasta of choice
Fresh basil leaves, for garnish
Grated vegetarian cheese (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add cooked lentils and mushrooms. Cook for 5 minutes until mushrooms release their moisture and soften.
Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and vegetable broth. Stir well and bring to a simmer.
Cover and simmer on low heat for 20–25 minutes, stirring occasionally. Adjust seasoning if needed.
Meanwhile, cook pasta according to package directions. Drain and set aside.
Spoon sauce over pasta and garnish with fresh basil and optional cheese. Serve warm.
Notes
Use brown or green lentils for the best texture.
For a spicier version, add red pepper flakes to taste.
Store sauce separately from pasta for best results when reheating.
