Lentil Bolognese ("meaty" dinner idea)

Ingredients

• 1 large Onion (chopped)
• 2 Celery Stalks (diced)
• 1 medium Carrot (diced)
• 2 tbsp Extra Virgin Olive Oil
• 200 g Mushrooms (coarsely grated (button or cremini))
• 1 tsp Fresh Rosemary (finely chopped or 1 sprig)
• 2 Bay Leaves
• ½ cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1 cup Vegetable Stock (low‑sodium)
• 1 cup Tomato Puree
• 1 cup Cooked Green or Brown Lentils (drained if canned; otherwise cooked from dry)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ¼ cup Soy Milk (unsweetened)
• 1 tsp Soy Sauce (low‑sodium if possible)

Instructions

1. Prep Vegetables

   Chop the onion, dice the celery and carrot, and coarsely grate the mushrooms. Set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrot and sauté for about 5 minutes, stirring occasionally, until softened.

   Time: PT5M

   Temperature: Medium

3. Add Mushrooms and Herbs

   Increase the heat to high, add the grated mushrooms, rosemary, and bay leaves. Sauté for another 5 minutes until the mushrooms release their moisture and begin to brown.

   Time: PT5M

   Temperature: High

4. Deglaze with White Wine

   Pour in the white wine, stirring to scrape up any browned bits. Let it simmer until the liquid has completely evaporated, about 2 minutes.

   Time: PT2M

   Temperature: High

5. Add Liquids and Lentils

   Stir in the vegetable stock, tomato puree, and cooked lentils. Season with salt and black pepper. Mix well.

   Time: PT3M

   Temperature: Medium

6. Simmer the Sauce

   Reduce heat to low and let the sauce simmer uncovered for 20‑30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.

   Time: PT25M

   Temperature: Low

7. Finish with Soy Milk and Soy Sauce

   Stir in the soy milk and soy sauce, cooking for another minute to combine.

   Time: PT1M

   Temperature: Low

8. Blend for Creamy Texture

   Remove the rosemary sprig and bay leaves. Using an immersion blender, blend about half of the sauce until smooth, leaving some chunks for texture.

   Time: PT2M

Nutrition Facts

Calories

165

Protein

11 g

Carbohydrates

73 g

Fat

28 g

Fiber

21 g

Ingredient Substitutions

• Instead of Onion: Shallot
• Instead of Celery Stalks: Celery seed
• Instead of Carrot: Parsnip
• Instead of Extra Virgin Olive Oil: Canola oil
• Instead of Mushrooms: Portobello, finely chopped
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Bay Leaves: Dried thyme
• Instead of Dry White Wine: Vegetable broth
• Instead of Vegetable Stock: Water with bouillon
• Instead of Tomato Puree: Crushed tomatoes (blend)
• Instead of Cooked Green or Brown Lentils: Red lentils (cooked)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Soy Milk: Almond milk
• Instead of Soy Sauce: Tamari

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Measuring Spoons
• Measuring Cup
• Immersion Blender
• Wooden Spoon

Critical Steps — Do Not Skip

• Sauté Aromatics
• Add Mushrooms and Herbs
• Deglaze with White Wine
• Simmer the Sauce
• Blend for Creamy Texture

Chef Tips from the Video

• Add a pinch of smoked paprika for a subtle smoky depth.
• Finish with a drizzle of extra‑virgin olive oil just before serving for brightness.
• Use a mix of brown and green lentils for varied texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• The sauce improves in flavor after a few hours in the fridge; make it a day ahead for meal‑prep.
• Cool the sauce completely before freezing to avoid ice crystals.

Frequently Asked Questions