One-Pot Lentil and Mushroom Bolognese​ Sauce

January 17, 2020


By: Jasmine Briones 

This one-pot lentil and mushroom bolognese is a plant-based twist on a classic Italian recipe. It’s easy to make, requires just 30 minutes, and is absolutely delicious.

vegan lentil mushroom bolognese​ Sauce on spaghetti in white bowl

I have had my fair share of pasta dishes and I can honestly say that this one-pot lentil & mushroom bolognese is up there with the best of them. It’s hearty, full of flavor, and really easy to prepare.

Here are the ingredients that you will need:

  • Mirepoix: aka Onions, Carrots and Celery are the simple yet essential aromatic flavor base to start this dish off right.
  • Garlic: adds a spicy bite to the sauce.
  • Red pepper flakes: adds a very minimal yet perfectly balanced amount of heat. Feel free to add more as you prefer!
  • Bell pepper: brings a touch of sweetness to this sauce.
  • Lentils and Mushrooms: help bring the perfect “meaty” texture to this sauce.
  • Vegan dry white wine: enhances and accents the flavor and aroma of the sauce. Don’t worry, all of the alcohol is cooked off!
  • San Marzano tomatoes: sweeter, less acidic and more flavorful than Roma tomatoes.
  • Bay leaves: the heat of the sauce breaks down some of the more potent leaf flavors, and turns them into a gentler, pleasantly aromatic element.
  • Vegetable broth: learn how to make your own at home here!
  • Fresh basil and/or parsley: add a burst of freshness and brighten up all of the flavors in this dish!
ingredients for vegan bolognese​ Sauce on a blue background

Here are a few ways that I like to enjoy this lentil and mushroom bolognese:

  • On pasta
  • Stuffed in a baked potato
  • With tofu scramble
  • Sloppy Joe’s style
  • On toast
  • Stuffed into peppers
Close up of vegan bolognese​ Sauce in white pot

Here are some of our favorite dishes that we think you would enjoy:

Close up of vegan bolognese​ Sauce on spaghetti in white bowl

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Close up of vegan bolognese​ Sauce in white pot

One-Pot Lentil and Mushroom Bolognese​ Sauce

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 33 minutes
  • Yield: 4 large servings
  • Diet: Vegan


An easy lentil and mushroom bolognese sauce that is ready in 30 minutes or less, requires just 1 pot and is packed with flavor!


  • 1/2 medium onion, finely diced
  • 5 cloves of garlic, finely minced 
  • 1/4 teaspoon red pepper flakes, adjust to taste
  • 1 medium carrot, finely diced
  • 2 ribs celery, finely chopped
  • 1/2 medium bell pepper, finely diced
  • 8 oz white mushrooms, finely chopped
  • 3/4 cup vegan dry white wine (we used a Sauvignon Blanc)
  • 1 (28 oz.) can crushed San Marzano tomatoes, unsalted 
  • 2 bay leaves
  • 1 cup vegetable broth or water (see notes)
  • 1 (15 oz.) can cooked brown lentils, drained and rinsed
  • Salt and pepper, to taste
  • 1/3 cup fresh basil and/or parsley, finely chopped
  • Optional: 1 tablespoon brown sugar (see notes)

Serve with (optional):


  1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions, garlic and red pepper flakes, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. 
  2. Add the carrots, celery and bell pepper, and cook for 3 minutes more, or until cooked through and softened. Again, be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. 
  3. Add the mushrooms and continue to cook until softened and no liquid remains, about 5 minutes.
  4. Pour in the vegan white wine and mix through. Continue to cook until all of the liquid cooks off, about 5 minutes. 
  5. Add in the tomatoes, along with the bay leaves and remaining broth or water, and mix until uniform. Simmer for 10 minutes, mixing often. Mix in the lentils and cook for 5 more minutes so that all of the flavors marry together.   
  6. Remove the pot from heat and season with salt and pepper to taste. Top with fresh herbs as desired.
  7. Serve as desired– we prefer this on top of  spaghetti with vegan parmesan cheese. Enjoy!


  • To speed up prep time, we recommend using a food processor to chop up the vegetables. Refer to recipe instructions to see which vegetables get paired together — do not process them all at once and mix them up.
  • I have seen bolognese recipes that use both white and red wine. We preferred white wine in this recipe over red, but feel free to change it up as desired! 
  • Some people prefer to add a touch of sugar to bolognese to cut the acidity. You can add it after you add the tomatoes if you would like, but we opted out of it.
  • I like to use this brand of vegan beef broth in this recipe to give it extra flavor.
  • Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore
  • Check out this website for alcohol-free wine substitutions.
  • Prep Time: 2 minutes
  • Cook Time: 31 minutes
  • Category: Entree, Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Entree, Pasta, bolognese, lentils, mushrooms, vegan, Italian

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Elise Ozarowkski says:

    I made this for a friend and she was like, “Damn girl. You’re sure it’s vegan?”
    I think that says it all–delicious!!

  2. Teresa says:

    It’s wonderful but I couldn’t when to put in the green bell peppers

  3. Carmella says:

    So very fab! Chopped up all the veggies together in the food processor nice and small, added it to some oil instead of broth and used red instead of white wine. Absolutely delicious, I will come back to this often!

  4. Carol says:

    This is an excellent recipe! I used olive oil to cook all of the veggies and I chose red wine over white. I also added some fresh oregano at the end of the tomato cook time because I remembered that I had it in the fridge. Delicious! Thank you so much!

  5. Lauren Harvey says:

    Are these US ounces? A British reader needs to know the metric equivalents eg of cups, 15oz tins and ounces generally.

  6. Magdalena says:

    Just got one question. Once it’s cooked, can it be frozen to avoid waste if there are some leftovers? Thank you

  7. Patrice says:

    I made it with a few variations and it is SO delicious! Thank you!

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