Naturally Ella · by Erin Alderson★ 5.0 (1)
Bulgur Lentil Ragu with Parsnip-Rutabaga Mash
NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 35%
CARBS 87G65% OF CAL
22G FIBER26G SUGAR39G OTHER
FAT 14G24% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian main with a rich tomato-based lentil and bulgur ragù spooned over creamy roasted parsnip and rutabaga mash. This is deeply flavored, warming, and satisfying for a cold-weather dinner.
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View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound rutabaga
- 1 pound parsnips
- 3 tablespoons butter
- 1/4 cup half and half
- Salt (as needed)
- 1 tablespoon olive oil
- 1/2 medium yellow onion (minced (180g))
- 1 large carrot (minced (120g))
- 1 celery stalk (minced (50g))
- 1/2 cup red lentils
- 1/3 cup red wine
- 3 cups water (divided)
- 1, 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh rosemary
- 1/4 cup minced fresh flat-leaf parsley
- 1 1/2 cups cooked bulgur
- 1 tablespoon miso
- Parsley (for serving)
At a glance
PER SERVING · TIME 45M
CAL 27%·PRO 35%
CARBS 87G65% OF CAL
22G FIBER26G SUGAR39G OTHER
FAT 14G24% OF CAL
3G SAT11G 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
- 15m
- Cook
- 30m
- Sodium
- 725mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2117mg
- Calcium
- 227mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.