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Mushroom and Lentil Bolognese

This bolognese takes a little while to make, but the results are worth it! With real depth of flavor, you won't be left disappointed. Thanks to Maria for sending in the recipe.

Time 2 hrs
Skill Level Intermediate

Ingredients List

Serves 1
  • 1 dried porcini mushrooms pack
  • 200 g mushrooms of choice
  • 3 portobello mushrooms
  • 3 king oyster mushrooms
  • 2 chopped tomatoes tins
  • 1 tomato passata tin
  • 4 tbsp tomato puree
  • 2 onions
  • 4 garlic cloves
  • 3 carrots
  • 1.5 cups lentils
  • 1.5 tbsp white miso paste
  • chilli flakes
  • 2 tbsp white balsamic vinegar
  • white wine splash of
  • 3-4 thyme sprigs
  • 1 tbsp oregano
  • 1 tbsp basil
  • extra virgin olive oil
  • salt and pepper


  1. Preheat oven (180°C).
  2. Cover dried porcinis with hot water, let them soak for about 30 mins.
  3. Mince and slice other mushrooms, garlic, onions, carrots and transfer them into a baking pan.
  4. Prepare the marinade: use half of the portobello soaking water, miso paste, balsamic vinegar, chili flakes, tomato paste, 1 tbsp EVOO, add some more water if necessary, then season with salt and pepper and mix together.
  5. Cover the ingredients in the baking pan with the marinade, add 3 thyme leaves, stir well, -put into the oven for about 30-40 minutes, stir from time to time.
  6. If they’re done and caramelized, remove the pan and deglaze with a splash of white wine.
  7. Transfer the mixture into a large cooking pot, remove baked thyme branches add tomato passata and chopped tomatoes, porcini mushrooms and the remaining soaking water.
  8. Add a little more tomato paste, uncooked lentils, a few dry herbs of Provence, a tiny bit of chili flakes, another fresh thyme branch.
  9. Bring it to boil and let the sauce simmer for about 45-60 min (the longer it is cooked for the more aromatic it will get), add some more water if it gets too thick; preferably pasta water season with salt and pepper.
  10. Cook your chosen pasta to al dente.
  11. Serve with freshly cut basil, some more black pepper, a splash of EVOO and nutritional yeast