Fettuccine Lentil Bolognese
Chef Maia's riff on an Italian classic skips the meat but delivers all the richness, featuring lentils simmered in a tomato-pepper sauce until thick, hearty, and spoon-coating. Twirled with fettuccine and finished with feta and parsley, it’s a feel-good Vegan dish that eats like a hug.
Nutritional facts
Protein
27g
Carbs
107g
Calories
640kcal
Fat
10g
Ingredients
Fettuccini, Canned Tomato, Brown Lentils, Organic Feta Cheese, Red Bell Pepper, Onion, Tomato Paste, Extra Virgin Olive Oil, Organic Parsley, White Wine, Garlic, Sweet Paprika, Kosher Salt, Black Pepper, Chili Powder, Oregano, Bay Leaf
Contains milk, cereals containing gluten, wheat.
Reviews
4.8
Based on 10 reviews
Marty · 12/14/25
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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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