Mushroom & Lentil 'Bolognese' with Spinach

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, plant-powered twist on classic Bolognese using earthy mushrooms and protein-rich lentils, simmered in a rich tomato sauce and finished with fresh spinach. This Italian-inspired vegetarian recipe, ready in about 70 minutes, pairs brown lentils, cremini mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed brown lentils
• 8 oz, finely chopped cremini mushrooms
• 1 medium, finely diced onion
• 2 cloves, minced garlic
• 15 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cups fresh spinach
• 12 oz penne pasta
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine rinsed lentils, 2 cups water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender but not mushy.
2. Step 2: Heat olive oil in a deep skillet over medium heat. Sauté onions until translucent (5 minutes), then add mushrooms and cook until golden and moisture evaporates (8-10 minutes).
3. Step 3: Stir in minced garlic, tomato paste, oregano, and basil; cook for 1 minute until fragrant. Add crushed tomatoes and vegetable broth, then simmer uncovered for 10 minutes.
4. Step 4: Add cooked lentils to the tomato mixture, stirring to combine. Simmer for 15 minutes, stirring occasionally, until sauce thickens slightly.
5. Step 5: Cook penne pasta according to package directions until al dente, reserving 1 cup pasta water. Drain pasta, then toss with 1/2 cup of the lentil sauce and 2 cups of spinach until spinach wilts (2-3 minutes). Serve with remaining sauce and extra spinach on top.