Lentil Bolognese Sauce with Mushrooms

Lightly adapted from Oh She Glows Every Day. I am using crushed tomatoes from a can that are unsalted and unseasoned. I chose gluten-free tagliatelle for the pasta, but you can use any kind of pasta you'd like, gluten-free or not.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 bowls of pasta


  • 2 tablespoons olive oil
  • 1 medium onion diced small
  • 3 - 4 cloves garlic minced
  • 1 cup mushrooms minced
  • 1 cup crushed tomatoes unsalted + unseasoned
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 cup cooked lentils
  • sea salt to taste
  • black pepper to taste
  • 1 pound [url]tagliatelle∞[/url]
  • crushed red pepper flakes optional
  • fresh parsley optional
  • [url]herby oregano 'parm'∞[/url] optional


  • Bring a large pot of water to a boil for the pasta. Cook pasta according to the box instructions, drain and set aside until the sauce is ready.
  • In a large sauce pot heat the olive oil over low heat and add in the onion and garlic. Cook for 5 minutes, stirring occasionally. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes.
  • Add the spices and crushed tomatoes and stir. Bring the mixture to a simmer and add in the lentils. Simmer for another minute or two and remove from the heat and portion over pasta.
  • Serve hot with a sprinkle of crushed red pepper, parsley and parm if you desire.