Lentil Bolognese With Spaghetti
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Vegan Richa · by Richa★ 5.0 (54)

Lentil Bolognese With Spaghetti

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 43%
CARBS 97G69% OF CAL
11G FIBER16G SUGAR70G OTHER
FAT 8G13% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based bolognese with lentils and mushrooms simmered in tomato and red wine served over spaghetti. Rich and hearty with plenty of protein and fiber.

mainitalianpastabeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 8 ounces spaghetti (or other pasta or choice, gluten-free is fine to use)
  • 1/2 cup red lentils
  • 2 teaspoons olive oil
  • 1/2 small onion (chopped small)
  • 4 cloves of garlic (finely chopped)
  • 1 to 2 tablespoons tomato paste (optional)
  • 1/4 cup red wine (or use veggie broth and 2 teaspoons balsamic vinegar )
  • 4 ounces mushrooms (chopped small)
  • 1/4 to 1/2 cup shredded carrots
  • 3/4 teaspoon dried oregano (or use 1/2 tablespoon fresh)
  • 1 teaspoon dried basil (or use 2 tablespoons fresh)
  • 1/4 teaspoon thyme or rubbed sage
  • 1/4 teaspoon onion powder
  • 18 to 20 ounces low sodium marinara (or pasta sauce or tomato sauce or use 28 oz diced tomatoes)
  • 2 teaspoons nutritional yeast (optional)
  • 1/2 teaspoon salt (depends on the salt content of the sauce. Use less and add more later to taste)
  • dash black pepper and red pepper flakes
  • fresh basil and vegan Parmesan (for garnish)
PREP
10M
SODIUM
459MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.