Ingredients
Scale
- For the Aromatics & Base:
- 3 tablespoons olive oil
- 2 large yellow onions, finely chopped
- 3 medium carrots, peeled and finely diced
- 3 celery stalks, finely diced
- 6–8 cloves garlic, minced
- 1 pound (about 450g) cremini or portobello mushrooms, finely chopped (a food processor works well for this, pulse until coarse crumbs)
- For the “Meaty” Element & Sauce:
- 1 ½ cups dried green or brown lentils, rinsed thoroughly
- 1 cup dry red wine (optional, but adds depth; use vegetable broth if omitting)
- 2 (28-ounce / 794g each) cans crushed San Marzano or good-quality crushed tomatoes
- 1 (6-ounce / 170g) can tomato paste
- 4 cups vegetable broth (low sodium preferred)
- 2 bay leaves
- For Flavor & Seasoning:
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil (or ¼ cup fresh, added at the end)
- 2 tablespoons nutritional yeast (for a cheesy, umami flavor)
- 1–2 tablespoons soy sauce or tamari (for depth and umami)
- 1 tablespoon balsamic vinegar (added at the end for brightness)
- 1 teaspoon smoked paprika (optional, for a hint of smokiness)
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional, for a little heat)
- For Serving (Optional):
- Fresh basil or parsley, chopped
- Vegan Parmesan cheese or regular Parmesan cheese (if not strictly vegan)
- Your favorite pasta (tagliatelle, pappardelle, spaghetti, or rigatoni work well)
Instructions
- Sauté the Aromatics (Mirepoix):
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 10-12 minutes, or until the vegetables are softened and the onions are translucent. This slow cooking builds a crucial flavor base. - Add Garlic and Mushrooms:
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it. Stir in the finely chopped mushrooms. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid and it has mostly evaporated. The mushrooms should be nicely browned; this develops their umami flavor. - Introduce Tomato Paste and Spices:
Stir in the tomato paste, dried oregano, dried thyme, dried basil (if using dried), and smoked paprika (if using). Cook for 2-3 minutes, stirring constantly. Toasting the tomato paste and spices deepens their flavor. - Deglaze (Optional but Recommended):
If using red wine, pour it into the pot. Scrape up any browned bits from the bottom of the pot with a wooden spoon – these are packed with flavor! Let the wine simmer and reduce by about half, which should take 3-5 minutes. If not using wine, you can use a little of the vegetable broth for this step. - Add Lentils, Tomatoes, and Broth:
Add the rinsed lentils, crushed tomatoes, vegetable broth, bay leaves, nutritional yeast, and soy sauce/tamari to the pot. Stir everything together thoroughly. - Simmer to Perfection:
Bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 45-60 minutes, or up to 1.5 hours for even deeper flavor. Stir occasionally to prevent sticking and to ensure the lentils cook evenly. The lentils should be tender, and the sauce should have thickened. If the sauce becomes too thick during cooking, add a little more vegetable broth or water. - Final Seasoning and Finishing Touches:
Once the lentils are tender and the sauce has reached your desired consistency, remove the bay leaves. Stir in the balsamic vinegar. If using fresh basil, add it now. Taste the Bolognese and adjust seasoning with salt, freshly ground black pepper, and red pepper flakes (if desired). You might want to add a touch more soy sauce for umami or nutritional yeast for cheesiness. - Rest (Optional but Beneficial):
Like many stews and sauces, this Vegetarian Bolognese tastes even better the next day as the flavors continue to meld. If you have the time, let it cool and refrigerate overnight.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400