Incredible Vegetarian Bolognese (lentil and mushroom)

The most incredible and flavor packed vegetarian bolognese recipe. With a lentil and mushroom base, this dish will delight vegetarians and meat eaters alike. Very close to my original Best Spaghetti Bolognese Recipe, this vegetarian version will blow your mind and is a fantastic healthier option. Easily made vegan, this bolognese is an absolute crowd pleaser.

Soffritto - this is the classic combination of carrot, onion and celery that any good ragu starts with. I like to chop them really finely in a food processor.

Mushrooms - I used brown mushrooms, use anything you like. I chop them quite small but not super fine as they need to retain some texture.

Green lentils - these might be labeled as French lentils or Puy lentils. I like their robust texture which is a great replacement for ground meat. I haven't tested this with any other lentil, don't use red lentils. Brown lentils will be fine.

Tomato Paste - You might think it's strange there are no tomatoes in this recipe. It's actually quite traditional to only use tomato paste. I think it ends up being a lot richer and a more delicious sauce.

Dry White wine - I used a sauvignon blanc but a chardonnay or pinot gris would be fine.

Milk - I use whole milk but if you would like to make this a vegan bolognese recipe use any milk alternative you prefer. Soy would be a good choice.

Vegetable broth - A good quality liquid vegetable stock is key to get the best flavor. If you aren't needing it to be strictly vegetarian you could use chicken broth.

Fresh herbs - I use a combination of fresh sage and rosemary. You could use thyme if you prefer.

Tamari - This is a richer soy sauce that adds a nice umami flavor. Use regular soy sauce if you can't find tamari.

Expert tips

• Precook the lentils. I like using green lentils for their robust texture (plus are a great source of plant-based protein) but they do need a quick 10 minute boil before adding in.
• Prep all the ingredients first. This sounds really simple but for any sauce like this with multiple ingredients you want to get everything prepped before. Rather than trying to chop and add as you go.
• Undercook your pasta. I always undercook dried pasta by a minute so it can finish cooking IN the sauce and take on flavor while still being al dente. Check out my guide on how to cook pasta perfectly.
• Don't have your heat too high. This is a really flavorful sauce because it is cooked on a low heat for longer. It should barely be at a simmer.

How to make vegetarian bolognese

The full recipe and ingredient list is in the recipe card below. The first step is to boil the lentils for 10 minutes, drain and set aside.

ONE: Gently fry the soffritto in olive oil in a large Dutch oven or other heavy bottomed casserole pot on a medium heat. Cook for 5 minutes until softened and add a big pinch of salt and black pepper.

TWO: Add half the mushrooms, let them cook down for 3 minutes then add the second half. Cook gently for 6 - 7 minutes.

THREE: Add the chopped fresh herbs and garlic and cook for a further 2 minutes.

FOUR: Add the tomato paste and tamari and cook for a further 2 minutes. Add the lentils, mix well then add the wine and, bring to a simmer and let it reduce for 4 - 5 minutes.

FIVE: Add the stock and milk, bring to a simmer then turn down low and let it cook for 50 minutes - 1 hour. For best results keep on a very low heat so it can cook slowly and develop flavor.

SIX: It is ready when most of the liquid has been reduced and it tastes rich and delicious! I know this is a long cooking time but it's worth it.

Some other vegetarian recipes to try

If you loved this hearty sauce then make sure you check out my recipe section for all sorts of delicious pasta sauces. Whether you need something for a date night or the whole family, I have you covered. Here are some suggestions: