Lentil Bolognese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian pasta sauce built on lentils, mushrooms, and tomatoes with red wine and herbs. High in protein and fiber, this comforting dish rivals traditional meat bolognese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 2 medium carrots (diced (1 cup))
- 8 ounce package baby bella mushrooms (diced)
- 1 tablespoon kosher salt
- 6 ounce can tomato paste
- 3 cloves garlic (minced)
- ½ cup red wine (optional)
- 15- ounce can crushed or diced tomatoes (I swear by Tuttoroso)
- 3 cups vegetable broth
- 1 cup brown (green, or split red lentils)
- 1 ½ teaspoons Italian seasoning or dried oregano
- 1 pound high protein pasta (such as Barilla or gluten-free pasta)
- fresh basil (optional for garnish)
- Grated Parmesan cheese (substitute nutritional yeast for vegan)
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
- 1061mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 754mg
- Calcium
- 86mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.