Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 687kcal 34%
Fat 13g 20%
Saturated Fat 3g 15%
Carbohydrates 110g 36%
Fiber 16g 64%
Sugar 14g 28%
Protein 29g 57%
Cholesterol 3mg 1%
Sodium 725mg 30%

Percent Daily Values are based on a 2,000 calorie diet.

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Lentil Bolognese

Name: Lentil Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 small white onion, very finely diced; 1 medium carrot, very finely diced; 1 celery stalk, very finely diced; 8 ounces baby bella mushrooms, very finely diced; 6 large cloves garlic, minced; 1/2 cup dry red wine; 2 cups vegetable broth; 3/4 cup brown or green lentils, rinsed and drained; 1 (28-ounce) can fire-roasted crushed tomatoes; 1 (6-ounce) can tomato paste; 1 bay leaf; 1/2 teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika; 1/3 cup milk (dairy or plant-based); 2 tablespoons balsamic vinegar; toppings: chopped fresh basil and freshly-grated Parmesan; 1 pound uncooked pasta(I used pappardelle)

Prep 15m

Cook 40m

Total 55m

This Lentil Bolognese is a hearty, vegetarian twist on a classic Italian pasta dish. The finely diced vegetables and lentils are simmered in a savory tomato sauce with a splash of red wine and finished with a touch of milk and balsamic vinegar. Serve over pappardelle pasta for a comforting meal.

Nutrition Facts

Lentil Bolognese

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