LEGUMES / SAUCE

Lentil Bolognese: Replacing Ground Beef Without Losing the Umami

Finely diced mushrooms and red lentils replicate the savory depth of a meat sauce for a quarter of the cost. This audit tracks the grams of dry lentils needed to match the volume of a pound of ground beef.

INGREDIENT UNIT LEDGER

SERVINGS: 4
INGREDIENT ITEM QTY UNIT COST
Dry Red Lentils 1 cup $0.40
Cremini Mushrooms, Finely Diced 8 oz $4.80
Yellow Onion, Diced 1 onion $0.30
Crushed Tomatoes (Can) 1 can (28oz) $1.30
Tagliatelle or Spaghetti 12 oz $0.90
ESTIMATED TOTAL MATRIX: $7.70
COST PER SERVING: $1.93

Preparation Protocol

  1. Build the Base: Cook onion and finely diced mushrooms in a pot over medium heat until deeply browned, about 8 minutes.
  2. Add Lentils and Tomatoes: Stir in dry red lentils and crushed tomatoes, along with 1 cup of water.
  3. Simmer: Simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are soft and the sauce has thickened.
  4. Combine: Toss with freshly cooked pasta and serve.