Nora Cooks · by Nora★ 5.0 (25)
1-Pot Lentil Bolognese
NUTRITION · PER SERVING65M COOK
CAL 22%·PRO 33%
CARBS 65G58% OF CAL
13G FIBER0G ADDED0G INTRINSIC44G OTHER8G TOTAL SUGAR
FAT 15G30% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based bolognese sauce made with lentils and walnuts that tastes deeply satisfying. Served over pasta, this Italian-inspired vegan dish is rich with umami flavor.
mainitalianpastabeans🍳 skilletveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 6 cloves garlic (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 1/2 cup dry red wine (optional)
- 1 cup lentils (I used French green lentils)
- 1 cup finely chopped walnuts
- 4 cups vegetable broth
- 14 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 12-16 ounces wide noodle pasta (or pasta of choice)
- Vegan Parmesan
At a glance
PER SERVING · TIME 65M
CAL 22%·PRO 33%
CARBS 65G58% OF CAL
13G FIBER0G ADDED0G INTRINSIC44G OTHER8G TOTAL SUGAR
FAT 15G30% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 726mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 68mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.