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Mushroom–Lentil Bolognese Sauce

Mushroom–Lentil Bolognese Sauce

A rich and hearty plant-based bolognese made with black lentils and baby portobello mushrooms. Full of umami flavor from miso and nutritional yeast — perfect over pasta or zoodles.

Prep10 min
Cook23 min
Total33 min
 5 servings
Medium

Ingredients

  • Black Lentils (Beluga)(cooked)
    150 g
  • Onion(finely chopped)
    1 pc.
  • Garlic(finely chopped)
    3 clove
  • Portobello Mushrooms(finely chopped)
    225 g
  • Tomato Paste
    3 tbsp
  • Miso Paste
    1 tbsp
  • Nutritional Yeast
    2 tbsp
  • Oregano (dried)
    0.5 tsp
  • Basil (dried)
    0.5 tsp
  • Red Pepper Flakes
    0.25 tsp
  • Diced Tomatoes (canned)
    800 g
  • Balsamic Vinegar
    1 tsp

Instructions

  1. Heat ¼ cup (60ml) of water in a large, deep skillet or saucepan over medium heat.
  2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the mushrooms and cook for 3 minutes longer.
  4. Stir in the tomato puree, miso paste, nutritional yeast, oregano, basil, and red pepper flakes (if using).
  5. Add the chopped tomatoes and cooked lentils and simmer, stirring frequently, for 15 minutes or until the sauce has thickened and the flavors have blended.
  6. Stir in the balsamic vinegar and taste and adjust seasoning if needed.
  7. Keep warm over low heat until serving.