The Mediterranean Dish · by Joy Manning★ 4.9 (8)
Lentil Bolognese
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 7%
CARBS 15G30% OF CAL
3G FIBER6G OTHER5G TOTAL SUGAR
FAT 13G60% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based ragu packed with red lentils and rich tomato flavor accented by wine and aromatics. Thick and luscious, perfect tossed with pasta.
mainitalianpastabeans🌀 blender🍲 stockpotdairy freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup extra-virgin olive oil
- 1 large yellow onion, (chopped)
- 1 large carrot, (chopped)
- 1/2 fennel bulb, (chopped)
- 1/4 cup tomato paste
- 6 garlic cloves, (chopped)
- 1/4 teaspoon red pepper flakes, (crushed)
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 (28 ounce) can whole tomatoes
- 1/3 cup red lentils
- 1/2 teaspoon salt, (plus more to taste)
- 1 pound pasta, (optional, to serve)
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 7%
CARBS 15G30% OF CAL
3G FIBER6G OTHER5G TOTAL SUGAR
FAT 13G60% OF CAL
2G 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
- 430mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 236mg
- Calcium
- 16mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.