Hearty Mushroom & Lentil Spaghetti Sauce
This Hearty Mushroom & Lentil Spaghetti Sauce makes a great alternative to a meat-based pasta, using chunky mushrooms, vegetables and protein-packed lentils.
Recipe updated May 2025
We love spaghetti in our house! We also love making vegetarian dishes a couple times a week and this lentil & veggie take on our usual meat-based spaghetti sauce is a delicious way to switch things up.
This recipe uses lentils and finely chopped vegetables like mushrooms and carrots to help create a chunky, hearty sauce without any meat. All those veggies add tons of fibre and phytonutrients like iron, potassium, and folate. Lentils are an especially great pantry staple. They're versatile, protein-packed, inexpensive, and great for gut health.
What You'll Need To Make Mushroom & Lentil Spaghetti Sauce
For this sauce you'll need:
Dried red lentils (you can use green lentils too, but I use red most often as they don’t require cooking beforehand)
Cremini mushrooms
Carrot
A jar of marinara sauce (you can find this in the sauce section at the grocery store; I choose one that doesn't have added sugar)
Tomato paste
Dried oregano, basil and bay leaf
Olive oil
Garlic
Worcestershire sauce (the secret ingredient!)
Hearty Mushroom & Lentil Spaghetti Sauce
A rich and hearty plant-based spaghetti sauce made with lentils and veggies.
1/3 cup dried red lentils (you can also use a small can of green lentils; omit water/broth if so)
2/3 cup water or broth
3 cups cremini mushrooms, finely chopped
1 small carrot, finely chopped
3 cloves garlic, minced
1 650ml jar marinara sauce (3 cups)
1 156ml can tomato paste (1/2 cup)
2 tbsp extra virgin olive oil
3 tbsp Worcestershire sauce
1/2 tbsp dried oregano
8 oz pasta of choice (spaghetti, fusilli, etc.)
Optional Toppings
parmesan cheese (dairy-free if desired), chili flakes, chopped fresh basil
To Make Sauce
Place mushrooms and carrot into food processor in batches and finely chop, or do so by hand.
Add olive oil to pan and bring to medium heat.
Add minced garlic to pan and sauté 1-2 minutes until fragrant. Add in chopped mushrooms, carrots, Worcestershire sauce and oregano and cook until lightly softened, about 5 minutes.
Add marinara sauce, tomato paste, red lentils, and water (or broth). Stir well. Reduce heat to a simmer and let sauce bubble away without a lid for about 30-40 minutes to let the sauce reduce and thicken.
Meanwhile, bring a large pot of water to a boil and cook your pasta per package directions.
Divide pasta into bowls and top with sauce. Garnish with optional parmesan cheese, chili flakes or fresh basil if desired. Enjoy!
Store leftovers in airtight container in refrigerator for 3 days or in the freezer for 3 months. Makes great leftovers!
How to Use This Sauce For Lasagna
This is the same sauce I use when I make lasagna. First, make the sauce. You don’t need to let it simmer in the pan for as long since it will be baked in the oven, so just let it cook for 10 mins or so. Next, layer sauce in a large casserole dish with ricotta cheese and your lasagna noodles. Place lid on and bake for 45-60 minutes at 375F. Remove from oven, grate fresh marble or mozzarella cheese on top and broil (lid off) for an additional 5 minutes. Serve and enjoy!
Be sure to tag me on Instagram @meghanlivingstone if you give this recipe a try!
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