Creamy Lentil Mushroom Walnut Bolognese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil Mushroom Walnut Bolognese

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Mushroom Walnut Bolognese

A comforting, plant-powered bolognese featuring hearty lentils, earthy mushrooms, a hint of creaminess from nutritional yeast, and a subtle crunch from toasted walnuts, simmered in a rich tomato sauce with aromatic garlic and onions. This versatile dish works perfectly for breakfast, lunch, or dinner, promising a warming bowl that satisfies both your taste buds and macro goals.

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NUTRITION

504kcal
Protein
32.5g
Fat
16.3g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils (198g)

1 cup mushrooms (70g)

0.5 oz walnuts (14g)

0.5 cup tomato sauce (125g)

2 tbsp nutritional yeast (16g)

1 tsp extra virgin olive oil (5g)

1/4 medium onion (25g)

1 clove garlic (3g)

1/4 medium carrot (30g)

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the chopped onion, garlic, and diced carrot to the skillet. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the mushrooms and cook until they release their moisture and begin to brown, approximately 5 minutes.

  • 4

    Mix in the cooked lentils and tomato sauce, stirring well to combine all the flavors.

  • 5

    Sprinkle in the nutritional yeast and gently stir to create a creamy texture throughout the sauce.

  • 6

    Lightly toast the walnuts in a small dry pan for 1-2 minutes until fragrant, then stir them into the bolognese or sprinkle on top as a crunchy garnish.

  • 7

    Allow the bolognese to simmer for an additional 3-4 minutes so the flavors meld together, then serve warm.

Creamy Lentil Mushroom Walnut Bolognese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lentil Mushroom Walnut Bolognese

YOUR SOLIN GENERATED RECIPE

Creamy Lentil Mushroom Walnut Bolognese

A comforting, plant-powered bolognese featuring hearty lentils, earthy mushrooms, a hint of creaminess from nutritional yeast, and a subtle crunch from toasted walnuts, simmered in a rich tomato sauce with aromatic garlic and onions. This versatile dish works perfectly for breakfast, lunch, or dinner, promising a warming bowl that satisfies both your taste buds and macro goals.

NUTRITION

504kcal
Protein
32.5g
Fat
16.3g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils (198g)

1 cup mushrooms (70g)

0.5 oz walnuts (14g)

0.5 cup tomato sauce (125g)

2 tbsp nutritional yeast (16g)

1 tsp extra virgin olive oil (5g)

1/4 medium onion (25g)

1 clove garlic (3g)

1/4 medium carrot (30g)

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the chopped onion, garlic, and diced carrot to the skillet. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the mushrooms and cook until they release their moisture and begin to brown, approximately 5 minutes.

  • 4

    Mix in the cooked lentils and tomato sauce, stirring well to combine all the flavors.

  • 5

    Sprinkle in the nutritional yeast and gently stir to create a creamy texture throughout the sauce.

  • 6

    Lightly toast the walnuts in a small dry pan for 1-2 minutes until fragrant, then stir them into the bolognese or sprinkle on top as a crunchy garnish.

  • 7

    Allow the bolognese to simmer for an additional 3-4 minutes so the flavors meld together, then serve warm.