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
25g
Carbs
103g
Calories
780kcal
Fat
28.5g
Ingredients
Canned Tomato, Red Bell Pepper, White Wine, Brown Lentils, Kosher Salt, Feta Cheese, Onion, Sweet Paprika, Garlic, Chili Powder, Tomato Paste, Black Pepper, Organic Parsley, Fettuccini, Oregano, Extra Virgin Olive Oil, Bay Leaf
Contains milk, wheat.
Reviews
4.3
Based on 335 reviews
Susan · 11/03/26
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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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