One-Pot Brown Lentil and Mushroom Bolognese

Switch out the red meat for low fat, high protein alternative brown lentils. All the comfort of a traditional bolognese sauce but better for your health and the planet. Plus, it's ready in 30 minutes and can be made in one pot - what's not to love?

Need to Know

  • Prep Time: 5 minutes

  • Cook Time: 30 minutes

  • Total Time: 35 minutes

  • Serves: 4 large portions



For the sauce:

  • 2 tablespoons of sunflower oil

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground paprika

  • 1/2 medium onion, finely diced

  • 5 cloves of garlic, finely minced

  • 1/4 teaspoon red pepper flakes, adjust to taste

  • 1 medium carrot, finely diced

  • 2 celery sticks, finely chopped

  • 1/2 medium bell pepper, finely diced

  • 225g mushrooms, finely chopped

  • 200ml vegan dry white or red wine (depending on preference).

  • 1 can chopped tomatoes

  • 2 bay leaves

  • 200ml vegetable stock

  • 200g brown lentils uncooked.

  • Salt and pepper, to taste

  • A good pinch of dried herbs (basil/oregano/thyme)

  • Optional: 1 tablespoon brown sugar

Serve with:

  • 450grams spaghetti

  • Vegan parmesan/nutritional yeast/grated nuts to sprinkle on top.


Cooking Instructions

  1. In a medium pot or pan over medium heat, add in 2 tablespoons of oil. Add your teaspoons of ground spices and make sure they are absorbed into the oil. Once warmed, add in the onions, garlic and red pepper flakes. Sauté for about 3 minutes, stirring often until fragrant and translucent.

  2. Add the carrots, celery and bell pepper, and cook for 3 minutes more, or until cooked through and softened. If necessary add more oil or a dash of water to stop the vegetables sticking or burning.

  3. Add the mushrooms and continue to cook until softened.

  4. Add your dry herbs to the mix and make sure the vegetables are coated.

  5. Add in the brown lentils and stir into the mixture.

  6. Pour in your choice of wine and let simmer until the wine has cooked off.

  7. Pour in your vegetable stock, cover the pot and bring to the boil. Take the lid off and let simmer until the lentils are cooked and the water has boiled off. The lentils should still have a slight bite to them.

  8. Whilst the lentils are cooking, bring salted water to the boil for your spaghetti. Once boiling, add spaghetti and let simmer. Once cooked (approx 8 - 10 minutes), drain and set aside.

  9. Add in the tomatoes, along with the bay leaves, and mix until uniform. Add salt and pepper to taste. You may wish to add a teaspoon of sugar to neutralise the acidity of the tomatoes. Simmer for 10 minutes, mixing often.

  10. When ready to serve, stir in the spaghetti fully into the mixture and make sure it is fully heated through.



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