Polenta with Lentil Bolognese
Chef Ivy's lentil bolognese simmers with tomatoes, red wine, walnuts, and herbs until deeply layered in flavor. Served over creamy polenta with sweet cherry tomatoes and fresh basil, it's a comforting Italian classic reimagined without the meat.
Nutritional facts
Protein
12g
Carbs
55g
Calories
450kcal
Fat
21g
Ingredients
Whole Canned Tomatoes, Onion, Vegan Parmesan, Cherry Tomato, Red Lentils, Cornmeal, Tomato Paste, Walnuts, Red Wine, Vegan Butter, Basil, Extra Virgin Olive Oil, Vegetable Base, Vegan Parmesan, Balsamic Vinegar, Garlic, Kosher Salt, Black Pepper, Baking Soda, Oregano
Contains walnuts, coconut, coconut, cashews, soybeans, celery.
Reviews
4.4
Based on 8 reviews
Needs more protein
Kelli · 08/25/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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