Lentil Bolognese Walnut Texture (Print Version)

Hearty Italian-inspired lentil bolognese with walnuts delivers meaty richness for pasta or lasagna fillings.

# Components:

→ Produce

01 - 1 large yellow onion, finely diced
02 - 2 medium carrots, finely diced
03 - 2 celery stalks, finely diced
04 - 3 garlic cloves, minced
05 - Fresh basil or parsley, chopped, for garnish

→ Pantry

06 - 1 cup dried brown or green lentils, rinsed
07 - 1 cup walnuts, finely chopped or pulsed in a food processor
08 - 2 tablespoons olive oil
09 - 1 (28 ounce) can crushed tomatoes
10 - 2 tablespoons tomato paste
11 - 1 cup vegetable broth
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 teaspoon balsamic vinegar
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon red pepper flakes (optional)
19 - Salt and freshly ground black pepper, to taste
20 - Cooked pasta of choice (e.g., spaghetti), for serving

# Directions:

01 - In a medium saucepan, cover lentils with water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until just tender. Drain thoroughly and set aside.
02 - While the lentils are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7–8 minutes until the vegetables have softened and become lightly golden.
03 - Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another minute, stirring constantly. Then, stir in the finely chopped walnuts and toast for an additional 2 minutes, stirring frequently to prevent burning.
04 - Add the cooked lentils, crushed tomatoes, vegetable broth, soy sauce, balsamic vinegar, dried oregano, dried basil, dried thyme, smoked paprika, and red pepper flakes (if using) to the skillet. Stir everything together to ensure the ingredients are well combined.
05 - Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially, and cook for 20–25 minutes, stirring occasionally. The sauce should thicken, and the flavors should meld seamlessly.
06 - Season the sauce with salt and freshly ground black pepper to your preference. If the sauce appears too thick, incorporate a small splash of additional vegetable broth or water to achieve the desired consistency.
07 - Serve the Lentil Bolognese hot over your cooked pasta of choice. Garnish with freshly chopped basil or parsley for a burst of freshness.

# Expert Advice:

01 -
  • Ready in under an hour with minimal prep work
  • Uses pantry staples you likely already have
  • Packs 14g of plant protein per serving
  • Incredibly versatile for pasta dishes or lasagna
02 -
  • The sauce actually tastes better the next day after flavors have melded
  • Perfect for meal prep as it freezes beautifully for up to 3 months
  • Contains 14g of plant protein per serving making it nutritionally comparable to meat sauce
03 -
  • Toast the walnuts separately before adding them to intensify their flavor
  • Use an immersion blender to partially blend the sauce for a smoother texture if preferred
  • Add a parmesan rind during simmering for extra umami depth if not strictly vegan

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