Lentil Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan tomato sauce made with lentils, mushrooms, and aromatics. Rich and savory with depth from balsamic vinegar and Italian herbs, it's meant to top pasta or serve as a base for other dishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 small yellow onion (finely chopped)
- 2 small/medium carrots (finely chopped)
- 1 rib celery (finely chopped)
- 8 ounces cremini mushrooms (chopped)
- 4 cloves garlic (minced)
- 6 ounce can tomato paste
- 3 ½ cups low sodium vegetable broth (divided)
- 28 ounce can crushed tomatoes
- ¾ cup green or brown lentils (picked over, rinsed and drained)
- 1 tablespoon good quality balsamic vinegar
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 teaspoons granulated sugar (optional)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h
- Sodium
- 439mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 964mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.