Red Lentil Vegetable Bolognese Pasta
Pasta topped with a hearty tomato sauce of red lentils, mushrooms, carrot, and Italian herbs.
Build a free week around it — no account needed until you save.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 2 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (11)
- Pasta160 g
- Cooked red lentils240 g
- Mushroom150 g
- Carrot100 g
- Onion100 g
- Tomato sauce250 g
- Olive oil10 g
- Garlic6 g
- Dried oregano2 g
- Black pepper1 g
- Salt3 g
Method
- 1
Bring a pot of salted water to a boil and cook the pasta until tender; drain, reserving a little cooking water.
- 2
Finely chop the onion, carrot, mushroom, and garlic.
- 3
Heat the olive oil in a saucepan. Cook the onion and carrot until beginning to soften, then add the mushroom and garlic.
- 4
Stir in the tomato sauce, cooked lentils, oregano, pepper, and salt. Simmer gently until thick and flavorful, adding a splash of water if needed.
- 5
Toss the drained pasta with the sauce, loosening it with reserved pasta water as needed, and serve.
Nutrition figures are a reference for planning, not medical advice. See a qualified healthcare professional before changing how you eat, especially if you have a health condition.