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5 from 2 votes

Mushroom and Lentil Bolognese

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 318kcal

Ingredients

  • 1 cup dry brown lentils
  • 2 cups vegetable stock
  • 2 Tablespoons olive oil
  • 1 onion finely diced
  • 1 celery stalk finely chopped
  • 2 carrots grated
  • 1 cup sliced mushrooms
  • 1 cup dry white wine
  • 1 cup whole milk or unsweetened almond milk
  • cup tomato paste
  • 1 bay leaf
  • ½ cup grated Parmesan cheese

Instructions

  • Add the lentils and stock to a saucepan. Bring to a boil, then reduce the heat and cook, covered, for 20-30 minutes, or until the lentils are tender. Drain.*
  • Heat the oil in a large pot over medium heat.
  • Add the onion, celery, and carrot and cook for 6-8 minutes, or until beginning to soften. Stir in the mushrooms and cook for 2-3 minutes, until starting to brown.
  • Pour in the wine, stirring well to release any browned bits from the bottom of the pot.
  • Stir in the tomato paste and cook for 2-3 minutes, until it begins to darken.
  • Add the cooked lentils, milk, and bay leaf.
  • Simmer for 20-30 minutes, or until the sauce is thick and the vegetables are very soft.
  • Remove the bay leaf and stir in the Parmesan cheese.

Notes

*To cook lentils in an Instant Pot, combine the lentils and stock and cook under high pressure for 10 minutes. Naturally release the steam.
** To make in a slow cooker, reduce the stock to 1 cup and omit the oil. Combine all ingredients except the milk and cook on low for 8-10 hours, or until the vegetables are very soft. Stir in the milk and cheese 30 minutes prior to serving; keep the lid open and the heat on the help the liquid reduce during the last 30 minutes of cooking.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 28g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 626mg | Fiber: 7g | Sugar: 11g