Lentil Mushroom Bolognese

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Here’s a hearty and easy vegan version of a traditional meaty tomato sauce. I like to put this over spaghetti squash to complete my dinner (because squash counts as a veggie) but if you wanted to swap out some of the protein (lentils), you could try it over flour-free legume noodles.

As always, I’ve weighed this meal at each step and figured out how much things change from raw to cooked, so you can trust the measurements and servings sizes given. Divide this meal into 4 equal sized containers and voila! You have 4 perfectly measured batch cooked meals. If you are confused about weighing and measuring mixed meals like this, check this post out.

 

Lentil Mushroom Bolognese

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 6 oz Veggies (add 8 oz of spaghetti squash to complete your dinner!)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving (weighed raw, accounts for weight lost during cooking)

  • Sauce (contributes 6 oz toward veggie serving) 
    • 1/2 onion, peeled, 
coarsely chopped (4 oz raw)
    • 1 carrot or celery stick, coarsely chopped (2 oz raw)
    • 10 oz raw crimini mushrooms, stems removed (about 12 oz with stems)
    • 1 24-oz jar sugar-free tomato sauce (counted as 16 oz veggies and 8 oz of condiment)
  • Spaghetti squash, roasted or steamed to complete your veggie serving

Protein Serving

  • 11 oz dry lentils (green, brown, or black) (cooks up to 24 oz or 4 protein servings)

Fat Serving

  • 2 oz (4 tablespoons) olive oil

Condiments & Spices

  • 2 garlic cloves, halved
  • 2 bay leaves
  • 1.5 cups vegetable stock
  • Salt, pepper, dried Italian herbs to taste
  • Splash of red wine (optional)

Maintenance Modifications

  • Grain Additions: You could serve this over a bed of quinoa, or eat a side of flourless crackers or rice cakes. I often I will use 4 oz of cooked flour-less legume pasta and count it as my grain, although that is not an official recommendation of any program that I know of, it is just a modification that works for me. Please use your own best judgement.
  • Protein Additions: Add some plant-based cheese like almond ricotta or some pine nuts on top.
  • Fat Additions: Increase the amount of oil or add cheese or pine nuts.

Directions

  1. Dice the onion, carrot, celery, mushrooms, and garlic. If you are lazy (like me), you can do this quickly by pulsing them in a food processor in a few batches until finely chopped (not too long, you don’t want a paste).
  2. Heat the oil in a large saucepan over medium heat. I used my large cast iron pan.
  3. Add the diced veggies to the oil and sauté, uncovered, over medium heat for about 10 minutes, or until reduced and lightly browned.
  4. Add the lentils, stock, and tomato sauce. Reduce heat to low. I added a splash of red wine, but know thyself and whether or not this would be a good idea for you.
  5. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender (cooking time will depend on the size of your lentils). Add water if necessary.
  6. While the lentils are cooking, oven roast (400 degrees) or steam (steamer basket on the stovetop) large slices of spaghetti squash until easily shreddable with a fork. Set aside and use this to complete your veggie serving.
  7. Remove bay leaves, divide everything into 4 servings and season with salt and pepper to taste.

Recipe Source: Katie’s Bright Kitchen

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20 Comments

  1. Katie, I am sooo appreciative of having access to your recipes! You make them so easy to follow….leaving nothing to question (and everything tastes great).

     
  2. Beth Leusden

    hi Katie…I’d like to print this recipe…box doesnt cover whole recipe, so only get first two lines….thanks for all your yummy creations!

     
  3. Andrea Giles

    I made this last week and it was a hit with the whole family. I put mine on spaghetti squash and made regular pasta for he rest of the family. Thanks for the delicious recipes!

     
  4. This is AMAZING!

     
  5. I loved this although I’ll admit to cooking my lentils in beef stock. I immediately put it on my “Family Favourites” list! I made half the recipe but ended up keeping the veg and lentils separated so that I could use the extra veg portion for another meal.

     
  6. This is absolutely amazing! I sprinkled nutritional yeast on top for that finishing touch! Loved this!

     
  7. I love your recipes! Any chance you could do a Instant Pot version of this…or could I basically just put everything in the IP? Any advice would be appreciated!

     
    • Hmm, I haven’t tried it but I imagine it would work fine. I’d reduce the liquid a little and use the cook time for the lentils. If you try it let me know how it goes!

       
      • I will definitely try using my IP next time. I ate this last night for dinner and it was DELICIOUS! I could probably even get my super-picky children to eat it (with the spaghetti squash). Thank you for this wonderful recipe!

         
      • I made it in the IP today and came out great! I didn’t add the oil though because I like some parmesan on top as my fat.

         
      • I did try this tonight in the Instant Pot. It was delicious! I sautéed the veggies right in the instant pot for about 10 minutes, and I did cut back on the broth. Manual pressure for 10 min, natural release. For me, it was a little dry, so next time, I will probably add all the broth. Lentils were al dente, which is just how I like them.

         
  8. I am not familiar with lentils so I just bought some red ones to make your coconut curry soup recipe. Can I use red ones with this recipe as well?

     
  9. Pingback: Tempeh Bolognese – Katie's Bright Kitchen

  10. Thank you Katie for the recipes you share. They are so helpful! 😍

     
  11. Pingback: Tempeh Bolognese | Katie's Bright Kitchen (under construction)

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