Lentil Veggie Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based spin on classic Bolognese using lentils and vegetables simmered in tomato and balsamic. Hearty, earthy, and satisfying over pasta with the depth of a meat sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbsp avocado oil
- 1/2 large white onion (diced very small)
- 2 large carrots (diced very small)
- 2 celery stalks (diced very small)
- 1/2 bell pepper (diced very small, any color works)
- 3 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper (optional)
- 1 cup dried green lentils (rinsed)
- 2 1/2 cups water
- 28 oz can diced tomatoes
- 1/4 cup balsamic vinegar
At a glance
PER SERVING · TIME 60M
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
- 50m
- Sodium
- 440mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.