RCP-136 — Lentil bolognese, pappardelle

Station: hot. Yields 4 serving. Plate cost: $1.54 per portion.

Procedure

How the line cook should execute this recipe.

Sofrito, lentils, tomato, red wine — slow simmer. Vegan-friendly comfort.

Ingredients (4)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-lentil-green	French green lentil	280	g	—
ING-pasta-pappar	Pappardelle, dried	320	g	—
ING-tomato-paste	Tomato paste, double-conc.	60	g	—
ING-red-wine	Dry red wine	120	ml	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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