Lentil Bolognese Fettuccine
A vegetarian twist on the Italian comfort classic: al dente fettuccine tangled in a slow-simmered lentil and tomato sauce, built on aromatics, white wine, and a hint of paprika. Finished with fresh parsley and parmesan, of course.
Nutritional facts
Protein
32g
Carbs
108g
Calories
680kcal
Fat
12g
Ingredients
Fettuccini, Canned Tomato, Brown Lentils, Organic Parmesan Cheese, Red Bell Pepper, Organic Yellow Onions, Tomato Paste, Extra Virgin Olive Oil, Italian Parsley, White Wine, Garlic, Sweet Paprika, Kosher Salt, Black Pepper, Oregano, Chili Powder, Bay Leaf
Contains milk, wheat.
Reviews
4.1
Based on 7 reviews
Too little lentil sauce compared to pasta
Marti · 12/12/25
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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