Lentil Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based take on Bolognese that uses lentils and mushrooms to create the same rich, satisfying texture and deep flavors as the meat version. Perfect for vegetarians seeking comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 carrot (diced)
- 1 rib celery (diced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 sprigs fresh rosemary (leaves only)
- 15g / 1/2 cup dried porcini mushrooms (rehydrated in 250ml / 1 cup boiling water)
- 125ml / 1/2 cup white wine
- 2 bay leaves
- 200g / 1 cup green lentils ((I used French puy lentils))
- 500g / 2 cups tomato passata (or crushed tomatoes)
- 1 tbsp tomato paste
- 500ml / 2 cups water
- Salt to taste
At a glance
PER SERVING · TIME 70M
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
- 1h
- Sodium
- 560mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 43mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.