Vegan Walnut Lentil Bolognese
recipe

A rich and delicious vegan pasta bolognese made easily with lentils and walnuts. A perfect weeknight meal that the whole family will love.
Preparation Time: 40 minutes
Serving Size: About 6 servings

Ingredients:

- 1 ½ cups green lentils
- 5 cups vegetable broth
- 1 onion
- 3-4 cloves garlic
- 2 medium carrots
- 1 celery stalk
- 200 g walnuts
- 1 can (400 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Pasta for serving (e.g. spaghetti or penne)

Instructions:

1. Rinse the lentils under cold water. Cook the lentils in vegetable broth for about 20 minutes, until tender. Drain and set aside.
2. Peel and dice the onion, garlic, carrots, and celery into small cubes.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
4. Add the carrots and celery, continue to sauté for about 5 minutes.
5. Stir in the walnuts and cook for a few more minutes until slightly toasted.
6. Add the cooked lentils, crushed tomatoes, tomato paste, oregano, and basil. Mix well and let simmer for about 10-15 minutes. Season with salt and black pepper to taste.
7. Cook the pasta according to the package instructions. Drain and serve with the bolognese sauce.
Nutritional Information per Serving (approx.):
Calories: 350 kcal
Protein: 15 g
Carbohydrates: 50 g
Fat: 10 g
Fiber: 8 g
Sugars: 5 g

Reviews: 4.19 (6337 reviews) ★★★★★ share