Walnut Lentil Bolognese
Ingredients
-
1
tablespoon
olive oil
-
2
large
carrots, diced
-
2
stalks
celery, diced
-
1
medium
yellow onion, diced
-
1
cup
raw walnuts, finely chopped
-
2
tablespoons
tomato paste
-
6
cloves
garlic, minced
-
1
tablespoon
Italian seasoning
-
½
teaspoon
crushed red pepper flakes
-
2
teaspoons
freshly cracked black pepper
-
1
teaspoon
kosher salt
-
1
cup
dry red wine
-
1
cup
brown or green lentils, rinsed and sorted
-
4
cups
low-sodium vegetable broth
-
1
28-ounce can
crushed tomatoes
-
1
teaspoon
sugar
-
to taste
fresh basil, torn
-
to serve
cooked pasta
spaghetti or tagliatelle
-
to serve
grated
vegan parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced carrots, celery, and onion; cook until softened, about 6 minutes.
- Stir in chopped walnuts and toast for about 2 minutes.
- Add wine and scrape up any browned bits; cook until slightly reduced, about 2 minutes.
- Stir in lentils, broth, crushed tomatoes, and sugar; bring to a boil.
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, until sauce thickens and lentils are soft, about 40 minutes.
- Optionally, blend the sauce for a smoother texture.
- Stir in fresh basil and serve over cooked pasta with vegan parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
319
Total fat
23g
Total carbohydrates
16g
Total protein
7g
Sodium
652mg
Cholesterol
0mg
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