Lentil Mushroom Bolognese
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Cooked & Loved · by Irena Macri★ 4.5 (2)

Lentil Mushroom Bolognese

NUTRITION · PER SERVING55M COOK
CAL 34%·PRO 54%
CARBS 95G56% OF CAL
15G FIBER64G OTHER15G TOTAL SUGAR
FAT 20G26% OF CAL
4G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich vegetarian Bolognese with lentils and mushrooms served over fettuccine. Hearty, umami-forward, and high in fiber for a plant-based dinner.

mainitalianpastabeansvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1.5 tablespoons olive oil
  • 1 large onion (finely diced)
  • 2 carrots (finely diced)
  • 2 celery stalks (finely diced)
  • ½ teaspoon salt
  • 4 cloves garlic (minced)
  • 8.8 oz mushrooms, very finely chopped (250 grams)
  • 2 cans of lentils, 400 gram / 14 oz each can (drained & rinsed (about 17 oz / 480 grams drained weght))
  • 6 sun-dried tomatoes (finely chopped (about ⅓ to ½ cup))
  • 1 vegetable stock cube (crumbled)
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian herbs or basil
  • ¼ teaspoon cinnamon
  • ½–1 teaspoon chili flakes (to taste)
  • ¼ teaspoon black pepper
  • 24 oz tomato passata (700 ml )
  • ½ cup water (adjust for consistency)
  • 17.6 oz spaghetti or fettuccine (about 500 grams)
  • 12 tablespoons grated Parmesan (2 tbsp per serving)
  • Fresh parsley or basil
  • Optional: chili flakes
  • 6 cups mixed greens
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt & pepper (to taste)
PREP
15M
SODIUM
1557MG
ESTIMATE
COMPLETE

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