Lentil Mushroom Bolognese

"This is literally the best the best thing in the world. Lentils, baby button mushrooms, chopped tomatoes, tomato paste, veggie stock, garlic, onion all served with whole wheat spaghetti. This tasted so good, and of course it’s 100% cruelty free, low in salt, high carb and high protein!"
-- @whatismaria_

Recipe Intro From whatismaria_

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  • Recipe Card
Prep time 5mins
Cook time 45mins
Serves or Makes: 4

Recipe Card


  • 1 pound whole wheat spaghetti, cooked according to package directions
  • 1 cup red lentils, cooked
  • 3 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 2 (15 ounce) cans diced tomatoes
  • 1/4 cup tomato paste


  • Step 1

    In a medium saucepan, combine lentils and stock and bring to a boil. Cover pan and reduce heat to a simmer. Cook until lentils are tender, about 15 to 20 minutes. Set aside while you prepare the rest of the sauce.

  • Step 2

    Heat olive oil in a large saucepan over high heat. Add the onions and garlic and cook until onion starts to soften. Add tomato paste, mushrooms and lentils and fry until coated. Add the chopped tomatoes and juices and season to taste with your favourite spices.

  • Step 3

    Turn down the heat and simmer under a lid for 25-30 minutes. If the sauce becomes too thick, add water or veggie stock. Serve with pasta.