Easy Lentil Bolognese

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Recipe from Two Peas and Their Pod

A hearty, protein-packed vegetarian Bolognese made with lentils, mushrooms, and marinara sauce. This easy, one-pan meal comes together in just 30 minutes and is perfect for busy weeknights. Vegan and freezer-friendly!

Prep Time10

Total Time30

Course: Main Course, Pasta

Cuisine: American

Keyword: lentil, marinara sauce, mushroom

Servings:

Calories: 344kcal

Ingredients

2 tablespoons olive oil
1 small yellow onion, finely diced
1 small carrot, finely diced
1 celery rib, finely diced
8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
Kosher salt and black pepper, to taste
3 cloves garlic, minced
15 oz can lentils, rinsed and drained
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
24 oz marinara sauce
For serving: pasta or spaghetti squash
For garnish: Freshly grated Parmesan cheese and fresh basil, optional

Instructions

In a large skillet, heat the olive oil over medium high heat. Add the onion, carrot, celery, and mushrooms and sauté for 5 to 7 minutes, stirring occasionally, or until veggies are tender. Add the garlic and cook for 1 minute. Season with salt and black pepper.
Add the lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute.
Stir in marinara sauce and turn the heat to low; simmer for 10 minutes.
Taste and season with salt and pepper, if necessary. Serve with pasta or spaghetti squash. You can also spoon over polenta, a baked sweet potato, or even eggs. Garnish with basil and Parmesan cheese, if desired.

Notes

How to Store & Reheat:

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months. Let it cool completely, then freeze in portions for easy reheating.
Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if it gets too thick.

Nutrition