Rich Vegan Mushroom Lentil Bolognese

Name: Rich Vegan Mushroom Lentil Bolognese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 3
Ingredients: 125 g dried green lentils; 270 g spaghetti; 15 g dried porcini mushrooms; 125 g chestnut mushrooms, chopped; 125 g portobello mushrooms, sliced; 1/2 onion, finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 2 cloves garlic, sliced; 400 g canned whole plum tomatoes; 1 1/2 tbsp olive oil; 1/2 tsp tomato puree; 50 ml vegan red wine; 1/2 tsp soy sauce; 1/2 tsp Marmite; 400 ml boiling water; 2 thyme sprigs; 1 pinch salt; 1/4 tsp black pepper; 1 handful fresh basil leaves

This vegan bolognese is deep, savory, and satisfying thanks to lentils, porcini stock, and golden browned mushrooms. Tossed with spaghetti, it makes a hearty plant-based pasta dinner with classic Italian comfort-food flavor.

Servings3 Portions

Prep Time20 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

dried green lentils
125 g
spaghetti
270 g
dried porcini mushrooms
15 g
chestnut mushrooms, chopped
125 g
portobello mushrooms, sliced
125 g
onion, finely chopped
0.5
carrot, finely chopped
1
celery stick, finely chopped
1
garlic, sliced
2 cloves
canned whole plum tomatoes
400 g
olive oil
0.5 tbsp
tomato puree
0.5 tsp
vegan red wine
50 ml
soy sauce
0.5 tsp
Marmite
0.5 tsp
boiling water
400 ml
thyme sprigs
2
salt
1 pinch
black pepper
0.3 tsp
fresh basil leaves
1 handful

Step-by-Step Instructions

Place the dried porcini mushrooms in a heatproof bowl and cover with 400 ml boiling water. Let them soak for 10 minutes, then lift out the mushrooms, roughly chop them, and reserve the soaking liquid.

Heat 1 tbsp olive oil in a large saucepan over medium-low heat. Add the onion, carrot, celery, and salt, then cook for about 10 minutes, stirring often, until the vegetables are soft but not browned.

Add the garlic and thyme sprigs to the softened vegetables and cook for 1 minute. Stir in the tomato puree and cook for another minute to deepen its flavor.

Pour in the vegan red wine, if using, and simmer until almost fully reduced. Add the dried green lentils, reserved porcini soaking liquid, chopped porcini, and canned plum tomatoes, crushing the tomatoes with a spoon. Bring to a boil, then reduce to a gentle simmer and cover.