Italian · easy

Mushroom Lentil Bolognese

Name: Mushroom Lentil Bolognese
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup dry Brown Lentils; 8 oz Cremini Mushrooms; 1 can (28 oz) Crushed Tomatoes; 2 tbsp Tomato Paste; 1 medium Onion; 2 medium Carrots; 2 stalks Celery; 4 cloves Garlic; 1/2 cup Dry Red Wine; 1 lb Spaghetti; 2 tbsp Olive Oil; 1 tsp Dried Oregano

A hearty vegan take on bolognese with mushrooms, lentils, and red wine.

50 min
Total: 6
Serves: $11.00
Est. cost: 380
Cal/serving

Dietary, as tagged

Vegan
Dairy-free
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Brown Lentils1 cup dry
Cremini Mushrooms8 oz
Crushed Tomatoes1 can (28 oz)
Tomato Paste2 tbsp
Onion1 medium
Carrots2 medium
Celery2 stalks
Garlic4 cloves
Dry Red Wine1/2 cup
Spaghetti1 lb
Olive Oil2 tbsp
Dried Oregano1 tsp

Method

01
Finely dice onion, carrots, celery, and mushrooms.
02
Heat oil in a large pot over medium. Cook vegetables 8 minutes until soft.
03
Add garlic and tomato paste, cook 2 minutes. Pour in wine, simmer 3 minutes.
04
Add crushed tomatoes, lentils, and 1 cup water. Simmer 30 minutes until lentils are tender.
05
Cook spaghetti in salted water. Serve sauce over pasta.

380
Calories: 18g
Protein: 58g
Carbs: 6g
Fat