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Lentil and Mushroom Bolognese

1½ tablespoons olive oil

1 cup celery, finely diced (~3 stalks)

1 cup carrots finely diced (~2 to 3 small)

1½ cups leeks, finely diced (1 large or 2 small)

1 cup red bell pepper, finely diced (1 medium)

1 pound mushrooms, finely diced (~6 to 7 cups)

3 cloves garlic, finely minced

1 teaspoon fresh thyme leaves

1 teaspoon fresh oregano, chopped

1 tablespoon tomato paste

1 teaspoon kosher salt, or more to taste

Freshly ground pepper

¼ teaspoon crushed red pepper flakes, optional

¼ cup red wine

1½ cups low-sodium vegetable broth, mushroom broth or water

One can (28 ounces) crushed tomatoes

1 cup dry lentils (rinsed and picked through)

1 to 2 teaspoons tamari, optional

1 tablespoon fresh parsley and/or basil, minced


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