Choosing Chia · by Jessica Hoffman★ 4.9
Lentil Bolognese Recipe
NUTRITION · PER SERVING55M COOK
CAL 35%·PRO 51%
CARBS 133G75% OF CAL
11G FIBER0G ADDED0G INTRINSIC111G OTHER11G TOTAL SUGAR
FAT 6G8% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based Bolognese sauce built on cooked lentils and vegetables, simmered with tomatoes and wine. Rich, umami-forward, and meant to be served over pasta.
componentitalianbeans⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large onion
- 4 garlic cloves
- 2 big carrots
- 2 celery stalks
- 1 portobello mushroom
- 1 red pepper
- 2 tbsp olive oil
- 1/2 tsp salt
- 3/4 cup red wine
- 2 cups cooked lentils (I use french lentils)
- 2 cups crushed tomatoes
- 2 bay leaves
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tbsp coconut sugar (or brown sugar)
- 1 tbsp lemon juice
- salt & pepper to taste
- 3/4 cup water
- 1 large handful of fresh parsley, finely chopped
- pasta, spaghetti squash, rice…etc. for serving
At a glance
PER SERVING · TIME 55M
CAL 35%·PRO 51%
CARBS 133G75% OF CAL
11G FIBER0G ADDED0G INTRINSIC111G OTHER11G TOTAL SUGAR
FAT 6G8% OF CAL
1G SAT5G 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
- 35m
- Sodium
- 355mg
- Total sugar
- 11g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 910mg
- Calcium
- 75mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.