Vegan Bolognese with Lentils and Walnuts
Ingredients
The sauce
-
1
cup
lentils, brown or green, dried
-
3
cups
water
-
1
tablespoon
extra virgin olive oil (optional)
-
1
medium
onion, finely diced
-
4
cloves
garlic, minced
-
2
stalks
celery, finely chopped
-
1
medium
carrot, finely shredded
-
⅓
cup
finely chopped walnuts
-
1
28-ounce can
crushed or diced tomatoes, with juice
-
3
tablespoons
tomato paste
-
1
tablespoon
soy sauce, reduced sodium
-
⅓
cup
red wine (optional)
-
1
tablespoon
Italian seasoning blend
-
½
teaspoon
black pepper
-
¼
teaspoon
salt (optional)
The pasta
-
12
ounces
spaghetti noodles, uncooked (or other pasta, as desired)
Garnish
-
⅓
cup
chopped fresh herbs (i.e. basil, thyme, oregano)
Instructions
- 1. In a Dutch oven or large saucepan, combine lentils and water, bring to a simmer, and cook uncovered for 10 minutes.
- 2. Add olive oil, onion, garlic, celery, carrot, and walnuts, and cook for 5 minutes, stirring frequently.
- 3. Stir in tomatoes, tomato paste, soy sauce, red wine, Italian seasoning, black pepper, and optional salt. Simmer uncovered for 10-15 minutes until thickened.
- 4. Meanwhile, boil water in a large pot and cook spaghetti noodles until al dente, about 7 minutes. Drain noodles.
- 5. Serve by dividing spaghetti among plates, topping with Bolognese sauce and garnishing with herbs.
Nutrition Facts (estimated)
Servings
6
Calories
463
Total fat
8g
Total carbohydrates
78g
Total protein
20g
Sodium
294mg
Cholesterol
0mg
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