Pasta
Pasta
Lentil & mushroom bolognese
Finely chopped mushrooms add texture and savory depth to this lentil-based pasta sauce.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Soften the base
Heat oil in a saucepan. Cook onion and carrot over medium heat for 8 minutes. Add mushrooms and cook another 6–8 minutes until the moisture evaporates.
Add flavor
Stir in garlic and tomato paste for 30 seconds. Add tomatoes, lentils, stock, oregano, and salt.
Simmer
Cook uncovered on low for 20–25 minutes, stirring occasionally, until thick. Add a little water if it catches on the bottom. Mash a few lentils with the spoon for body.
Serve with pasta
Cook pasta in salted water according to the package. Drain, reserving a little water. Toss with the sauce, adding pasta water only if needed to loosen.
A little kitchen wisdomFinely chopped mushrooms add texture and savory depth to this lentil-based pasta sauce. Let their water evaporate before adding tomatoes.
Make it your own
Use canned brown or green lentils, not uncooked lentils directly in this timing.
Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →
Keep this page open.
Refrigerate perishable leftovers promptly. Read our food storage guide.
