Mushroom & Lentil ‘Bolognese’

As a vegetarian I often use Quorn mince to make lasagne, chilli and spaghetti bolognese.  Although it is a fantastic substitute for meat, it’s still a man-made food so I wanted to come up with an alternative that was vegetarian but was still hearty and ‘meaty’.

This bolognese recipe is vegan and incredibly simple to make.  Let it simmer for a good 30 minutes to get a fragrant, rich bolognese that can be enjoyed with spaghetti or used to make a lasagne.

Mushroom & Lentil ‘Bolognese’

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 3 servings

Mushroom & Lentil ‘Bolognese’


  • 2 tbsp olive oil
  • 1/2 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200g white mushrooms; 1/2 diced, 1/2 sliced
  • 400g can cooked green lentils, drained and rinsed
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tsp dried rosemary
  • 1/2 tsp dried sage
  • Salt & pepper


  1. Heat the olive oil in a large pan and gently saute the onion until soft.
  2. Add the garlic and mushrooms and cook for another 10 minutes.
  3. Add the lentils, tomatoes, tomato puree, rosemary, sage and balsamic vinegar. Bring to a simmer, reduce the heat and cook for 30 minutes. If the sauce gets a bit thick add a little water.
  4. Serve with your favourite pasta and a sprinkling of parmesan cheese.

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