Lentil Bolognese

Plant-forward ragu with green lentils, cremini, and whole-wheat pasta

• Prep: 25 min
• Cook: 40 min
• Serves 8
• Difficulty: medium

Green lentils and finely chopped mushrooms simmer with tomato, wine, and herbs into a rich bolognese served over whole-wheat spaghetti.

Why crews like it: Meaty texture without meat. Budget-friendly and fiber-rich for crews trying to eat more plants.

Ingredients

• 2 cups green lentils
• 2 lb cremini mushrooms
• 2 lb whole-wheat spaghetti
• 2 cans crushed tomatoes
• 3 tbsp tomato paste
• 1 large yellow onion
• 2 whole carrots
• 2 whole celery stalks
• 6 cloves garlic cloves
• 1 cup dry red wine
• 2 cups vegetable broth
• 3 tbsp olive oil

Instructions

1. Cook lentils: Simmer lentils in broth 20–25 minutes until tender but holding shape. Drain excess liquid so sauce does not turn watery.
2. Brown mushrooms: Cook mushrooms in olive oil over high heat in batches 8–10 minutes until deeply browned and moisture evaporates, not gray and wet.
3. Build soffritto base: Sauté onion, carrot, celery 8 minutes until softened. Add garlic and tomato paste, cook 2 minutes until paste darkens to brick red.
4. Simmer ragu: Add wine, reduce 3 minutes. Add crushed tomatoes and cooked lentils. Simmer 20 minutes uncovered until thick and spoon-coating.
5. Toss with pasta: Boil spaghetti al dente, drain, toss with ragu. Sauce should cling to noodles with visible mushroom and lentil pieces throughout.

Tonight's spread

• Garlic bread from split baguette.
• Simple arugula salad.

Hall tips

• A parmesan rind simmered in sauce adds umami without meat.
• Offer grated parmesan at the line for crew who want extra richness.
• Sauce freezes well—thaw and toss with fresh pasta.

Meal prep

Pulse mushrooms in food processor for fine crumb texture. Cook lentils separately if using pre-cooked. Station: Brown mushrooms in batches—crowded mushrooms steam instead of caramelize. Station: Simmer sauce wide and uncovered so it reduces to thick ragu consistency. Station: Toss pasta with sauce in largest pot or baking dish for even coating.

Leftovers

• Bolognese baked ziti with mozzarella top.
• Lasagna layers with ricotta and sauce.

• Large stock pot
• Wide sauté pan
• Food processor

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