Vegan Lentil Walnut Bolognese

Name: Vegan Lentil Walnut Bolognese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup green or brown lentils, rinsed; 1/2 cup raw walnuts, finely chopped; 2 tbsp olive oil; 1 yellow onion, finely diced; 2 small carrots, finely diced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 2 cans crushed tomatoes; 1/2 cup dry red wine (or extra broth); 2 cups low-sodium vegetable broth; 2 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 8 oz spaghetti or fettuccine; 1/4 cup fresh basil, torn

A robust, meaty-textured pasta sauce built on green lentils and finely chopped walnuts simmered with crushed tomatoes, red wine, and Italian herbs - deeply savory and satisfying.

60 minEasyServes 4450 cal/serving

ItalianDinnerStovetopVeganVegetarianHigh ProteinHigh FiberDairy-FreeEgg-FreeLow-SodiumCorn-Free

Ingredients

1 cup green or brown lentils, rinsed
1/2 cup raw walnuts, finely chopped
2 tbsp olive oil
1 yellow onion, finely diced
2 small carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
2 cans crushed tomatoes
1/2 cup dry red wine (or extra broth)
2 cups low-sodium vegetable broth
2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper, freshly ground
8 oz spaghetti or fettuccine
1/4 cup fresh basil, torn

Instructions

1

Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 finely diced yellow onion, 2 small finely diced carrots, and 2 finely diced celery stalks. Cook, stirring occasionally, until softened, about 8 minutes.
2

Add 4 minced garlic cloves and 2 tbsp tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly.
3

Pour in 1/2 cup dry red wine (or extra broth) and scrape up any browned bits. Cook until almost evaporated, about 2 minutes.
4

Add 1 cup rinsed green or brown lentils, 1/2 cup finely chopped raw walnuts, 2 cans crushed tomatoes, 2 cups low-sodium vegetable broth, 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
5

Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, until lentils are tender and sauce has thickened, about 25 minutes.
6

Bring a large pot of salted water to a boil and cook 8 oz spaghetti or fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
7

Toss drained pasta with the bolognese sauce, adding a splash of reserved pasta water to loosen if needed. Serve topped with 1/4 cup torn fresh basil.

Questions

Can I make Vegan Lentil Walnut Bolognese gluten-free?

Yes. The gluten in this entry is 8 oz spaghetti or fettuccine. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Vegan Lentil Walnut Bolognese ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Vegan Lentil Walnut Bolognese?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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