Go Back Email Link
+ servings
Print Recipe
5 from 3 votes

Vegetarian Lentil and Mushroom Bolognese

Super healthy vegetarian Lentil and Mushroom Bolognese - full of flavour and can be made vegan too! Easy to make and freezes well - perfect mid week dinner.
Prep Time5 mins
Cook Time55 mins
Course: Main Course
Cuisine: Italian, Vegetarian
Keyword: bolognese, lentil, mushrooms, pasta, vegan, vegetarian
Servings: 6 portions
Calories: 198kcal
Author: Carrie Carvalho


  • Large Saucepan


  • 250 grams red lentils
  • 1 whole onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, diced
  • 300 grams mushrooms, sliced
  • 2 tbsp tomato paste
  • 400 grams tin chopped tomatoes
  • 500 ml vegetable stock
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried rosemary
  • 1 tbsp light soy sauce
  • olive oil and salt & pepper


  • Heat a glug of olive oil in a large saucepan over a medium-high heat then add the onion and fry until soft, about 3-4 minutes.
  • Add the carrots, celery and garlic, stir and fry for another 2-3 minutes.
  • Stir in the lentils, then add the mushrooms, dried herbs and tomato paste.
  • Pour over the stock, the full tin of tomatoes then fill the empty tomato tin with water and pour that in too.
  • Add the soy sauce then stir everything together well, season with salt and pepper and bring to the boil.
  • Simmer over a low heat for 40 minutes, stirring regularly.
  • Serve over your favourite pasta with a sprinkle of grated cheese.
  • Can be frozen for up to 2 months - allow to defrost and then reheat in a saucepan with a splash of hot water.


Calories: 198kcal | Carbohydrates: 36g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 861mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2022IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 4mg