Lentil Bolognese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and hearty plant-based pasta sauce made from lentils simmered with tomatoes, red wine, and aromatics for deep flavor. Toss with pasta or serve over polenta for a satisfying vegan meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large onion, diced (2- 2½ cups)
- 1 ½ cup carrots, small diced
- 1 ½ cups celery diced
- 4-6 cloves garlic, rough chopped
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili flakes- optional
- 1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
- ⅓ cup tomato paste
- Generous splash red wine (optional) ¼ cup, or sub broth.
- 1 1/4 cups black caviar lentils (or other small lentils for quick cooking-see notes)
- 1 ½ cups tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
- 3 ½ cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
- ¾ cup toasted, ground walnuts (hemp hearts or ground pecans)
- 2 teaspoons balsamic vinegar
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1119mg
- 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
- 681mg
- Calcium
- 112mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.