Mushroom and Lentil Spaghetti Bolognese in a white bowl with fork

Mushroom and Lentil Spaghetti Bolognese

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stewing
  • Cuisine: Italian


Filled with vegetables, this vegan spaghetti bolognese is rich, healthy and of course, tasty!



  • 1 tbsp olive oil
  • 1 large carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 white onion, finely diced
  • 300button mushrooms, finely diced
  • 2 garlic cloves, minced
  • 250mls red wine, vegan if required
  • 2 tbsp soy sauce
  • 2 tbsp tomato puree
  • 1 tin chopped tomatoes 
  • 500mls vegetable stock
  • 2  bay leaves
  • 1 sachet Merchant Gourmet Puy Lentils OR 400g tin green lentils, drained and rinsed
  • Salt pepper to taste
  • 270dried spaghetti

To serve

  • Parmesan cheese (vegan, veggie or normal)


  1. Heat a large saucepan or casserole pot to medium heat and add the oil.
  2. Add the chopped carrot, celery and onion to the pan. Saute for 8-10 minutes until the vegetables are soft and are beginning to turn translucent.
  3. Throw in the mushrooms and saute for 5-7 minutes until the mushrooms have released some of their water, then add the garlic and saute for 2 minutes.
  4. Add the red wine and soy sauce, bring to a boil and then reduce the heat to a simmer. Cook for 5-7 minutes until the liquid has reduced by half.
  5. Add the tomato puree and stir it in then add the chopped tomatoes, vegetable stock and bay leaves. Simmer for 25-30 minutes until the liquid has reduced and the sauce has thickened.
  6. Add the lentils and cook for a further 5 minutes to warm through. Then season with salt and pepper to taste.
  7. Cook the spaghetti as per packet instructions.
  8. Serve the spaghetti in a bowl topped with spoonfuls of the bolognese sauce. Top with Parmesan and enjoy!

Keywords: Spaghetti Bolognese, Vegetarian Spaghetti Bolognese, Vegan Spaghetti Bolognese, Vegan Pasta Recipe

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