Recipes from Italy · by Silvana Nava★ 5.0 (2)
Lentil Bolognese Recipe
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 34%
CARBS 48G59% OF CAL
10G FIBER6G SUGAR33G OTHER
FAT 8G22% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based Bolognese sauce made from lentils, vegetables, and tomato. Rich in protein and fiber, it's a hearty alternative to meat sauce for pasta dishes.
condimentitalian🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 400 g lentils (14 oz, dried or 2 cans of cooked lentils)
- 1 carrot (small)
- 1 celery (stalk)
- 1 onion (small)
- 1 clove garlic
- 300 g tomato passata (1 ¼ cup, or crashed peeled tomato)
- 300 ml broth (1 ½ cups, made with vegetable )
- 3 tablespoons olive oil (extra virgin )
- salt ( to taste)
- black pepper (freshly ground, to taste)
- 1 sprig rosemary
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 34%
CARBS 48G59% OF CAL
10G FIBER6G SUGAR33G OTHER
FAT 8G22% OF CAL
1G SAT7G 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
- 40m
- Sodium
- 478mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 732mg
- Calcium
- 57mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.