Lentil Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.

	this recipe	typical
liquid	436%	54%
fat	7%	4%
aromatics	171%	34%
salt	9%	0%
vegetables and beans	403%	111%

Where it stands out

• #1 of 35 for tenderness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
150 g	1 yellow onion (diced)
122 g	2 medium carrots (diced (1 cup))
227 g	8 ounce package baby bella mushrooms (diced)
18 g	1 tablespoon kosher salt
170 g	6 ounce can tomato paste
9 g	3 cloves garlic (minced)
118 g	1/2 cup red wine (optional)
425 g	15- ounce can crushed or diced tomatoes (I swear by Tuttoroso)
720 g	3 cups vegetable broth
192 g	1 cup brown (green, or split red lentils)
2 g	1 1/2 teaspoons Italian seasoning or dried oregano
454 g	1 pound high protein pasta (such as Barilla or gluten-free pasta)
	fresh basil (optional for garnish)
	Grated Parmesan cheese (substitute nutritional yeast for vegan)

Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thanks for the note on something missing. When I read something like this, particularly on veg recipes, my gut instinct is add umami. The recipe already has some umami with the mushrooms and tomato paste, but for a bit more oomph I added the rind of the parm r” — a cook, 5.0★

“This was excellent! I added a stalk of celery, and used fresh oregano and thyme, because I have it in my backyard, and added a couple bay leaves. The whole family loved it. I used Brami lupini bean pasta. Healthy, hearty, tons of protein, perfect for meatless” — a cook, 5.0★