Mushroom and Lentil Bolognese over Polenta

A hearty, deeply savory plant-based bolognese built on finely chopped mushrooms and tender green lentils, simmered in a rich tomato sauce with carrots, celery, and herbs. Served over smooth, creamy polenta made with vegetable broth and olive oil. This dish delivers all the comfort of a traditional bolognese with layers of umami and a satisfying, stick-to-your-ribs texture. Perfect for a cozy dinner when you want something filling and nourishing.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
45 minutes
Total time
50 minutes

Ingredients

  • ¾ cup green or brown lentils, rinsed and picked over
  • 12 oz cremini or button mushrooms, finely chopped
  • 1 medium yellow onion, finely diced
  • 1 large carrot, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1½ cups vegetable broth (for the bolognese)
  • ½ cup dry red wine (optional, or use extra broth)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • 3 tbsp olive oil (divided)
  • 1 cup polenta (coarse or medium-grind cornmeal)
  • 4 cups vegetable broth (for the polenta)
  • for garnish fresh basil, torn or chopped (optional)

Instructions

  1. Rinse and pick over ¾ cup green or brown lentils to remove any debris or stones.
  2. Finely chop 12 oz cremini or button mushrooms. Aim for pieces roughly the size of a lentil so they meld into the sauce.
  3. Finely dice 1 medium yellow onion, 1 large carrot, and 2 stalks celery.
  4. Mince 4 cloves garlic.
  5. Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  6. Add the 1 medium yellow onion, diced, 1 large carrot, diced, and 2 stalks celery, diced to the pot. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6 minutes.
  7. Stir in the 4 cloves garlic, minced and cook until fragrant, about 1 minute.
  8. Add the 12 oz mushrooms, finely chopped to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, leaving them lightly browned, about 8 minutes.
  9. Stir in 3 tbsp tomato paste and cook, stirring constantly, until it darkens a shade and smells sweet and concentrated, about 2 minutes.
  10. Pour in ½ cup dry red wine (or use extra broth if skipping the wine). Scrape up any browned bits from the bottom of the pot and let the liquid reduce by half, about 3 minutes.
  11. Add the ¾ cup green or brown lentils, rinsed, 1 (28 oz) can crushed tomatoes, 1½ cups vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp kosher salt, and ½ tsp black pepper, freshly ground. Stir well to combine.
  12. Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer, stirring occasionally, until the lentils are tender and the sauce has thickened, about 30 minutes. Taste and adjust salt and pepper as needed. Remove and discard the bay leaf.
  13. While the bolognese simmers, bring 4 cups vegetable broth to a boil in a medium saucepan over high heat.
  14. Once the broth is boiling, reduce the heat to medium-low and slowly whisk in 1 cup polenta in a steady stream to prevent lumps.
  15. Cook the polenta, stirring frequently with a wooden spoon, until it thickens and pulls away from the sides of the pan, about 10 minutes. It should be creamy and smooth. Stir in 1 tbsp olive oil and season with salt to taste.
  16. Divide the creamy polenta among four bowls. Top each with a generous scoop of the mushroom and lentil bolognese. Garnish with fresh basil, torn or chopped, if using.