A cozy, plant-powered twist on a classic. This lentil and mushroom bolognese is rich, hearty, and proof that high-protein doesn’t have to mean meat. Serve it up and savour every bite.
Lentil & Mushroom Bolognese
Servings: 6
Ingredients
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 cup mushrooms, chopped
1 cup cooked lentils (green or brown)
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp smoked paprika (optional)
Salt & pepper to taste
2 cups cooked whole-grain or GF pasta
Fresh basil & Parmesan (or nutritional yeast) for topping
Method
1. Heat olive oil in a pan and sauté the onion and garlic until soft. Add mushrooms and cook until browned.
2. Stir in lentils, tomato paste, tomatoes, and spices. Simmer 15–20 minutes until thickened and flavourful.
3. Serve over pasta and top with basil and cheese (or dairy-free alternative).
Gluten-Free: Use GF pasta or zucchini noodles.
Make-Ahead Tip: The sauce freezes beautifully — double the batch!
Protein Boost: Add hemp seeds or finely chopped walnuts for extra texture.
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