Ingredients
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2 celery stalks, diced
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2 carrots, diced
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1 small onion, diced
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2 tablespoons olive oil
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8 ounces portobello or baby portobello mushrooms
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2 teaspoons kosher salt
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Ground black pepper, to taste
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2 sprigs fresh thyme or 1 teaspoon dried thyme
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2 bay leaves
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1 cup brown or green lentils, rinsed and drained
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1 cup vegetable broth
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4 ounces tomato paste
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2 tablespoons balsamic vinegar
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1 (28-ounce) can crushed tomatoes
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1 pound spaghetti or pappardelle
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Grated Parmesan cheese, to taste
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Fresh basil, to taste
Instructions
Add the celery, carrots, and onion to a food processor. Pulse until finely chopped. Transfer to a bowl and set aside.
2. Sauté the Vegetable Base
Heat the olive oil in a large pot over low to medium heat. Add the chopped vegetable mixture and cook for about 8 minutes, stirring occasionally, until softened.
3. Chop and Cook the Mushrooms
Place the mushrooms in the food processor and pulse until finely chopped. Add them to the pot and sauté for another 4 minutes, allowing their moisture to cook off and their flavor to develop.
4. Build the Bolognese Sauce
Add the kosher salt, black pepper, thyme, bay leaves, lentils, vegetable broth, tomato paste, balsamic vinegar, and crushed tomatoes. Stir well to combine.
5. Simmer Until the Lentils Are Tender
Bring the sauce to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the lentils are tender. If the sauce becomes too thick before the lentils finish cooking, add a little water or vegetable broth.
6. Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti or pappardelle according to the package directions until al dente. Drain, reserving a little pasta water if desired.
7. Finish and Serve
Remove the bay leaves and fresh thyme stems, if using. Toss the pasta with the Bolognese sauce, adding a splash of reserved pasta water if needed to help the sauce coat the noodles. Finish with grated Parmesan and fresh basil to taste.
Notes
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Chop the vegetables finely: Small, evenly chopped pieces help the vegetables blend into the sauce and create a texture similar to traditional Bolognese.
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Let the mushrooms cook down: Sautéing them before adding the tomatoes helps concentrate their savory flavor.
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Check the lentils: Cooking time varies by lentil type and age. Simmer until tender, adding liquid as needed.
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Stir occasionally: This prevents the lentils and tomato sauce from sticking to the bottom of the pot.
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Balance the flavor: Balsamic vinegar adds acidity and depth. Taste near the end and adjust the seasoning if needed.
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Reserve pasta water: A small splash can loosen the sauce and help it cling to the pasta.
