Lentil Walnut Bolognese Recipe

Lentil Walnut Bolognese is a hearty and flavorful vegan pasta sauce made with tender lentils, chopped walnuts, and a rich tomato base. This plant-based twist on the classic Italian Bolognese is packed with protein and texture, making it a satisfying dinner that pairs perfectly with your favorite pasta.

Lentil Walnut Bolognese Recipe

Lentil Walnut Bolognese is a vegan, hearty Italian pasta sauce made with lentils, walnuts, and tomatoes, simmered with herbs for a savory, rich dish. It's a satisfying, plant-based dinner option.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup dried green or brown lentils rinsed (or 2 cups cooked lentils)
• 1/2 cup walnuts chopped
• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 can 14.5 oz crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine optional
• 1 cup vegetable broth or water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• 1 lb pasta spaghetti, penne, or your choice

Equipment

• Dutch oven
• Stirring spoon
• Measuring spoons and cups
• Cutting board and knife

Method

 

1. In a large pot, cook the lentils in water according to the package instructions (about 20 minutes for dried lentils). Once tender, drain and set aside.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent.
3. Stir in the crushed tomatoes, tomato paste, and red wine (if using). Let it cook for 2-3 minutes to allow the wine to reduce slightly.
4. Add the cooked lentils, vegetable broth, basil, and oregano to the pot. Stir to combine and bring to a simmer. Let the sauce cook for 20 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
5. While the sauce is simmering, toast the chopped walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and slightly golden.
6. While the sauce simmers, cook your pasta according to the package instructions. Drain and set aside.
7. Once the sauce has thickened, stir in the toasted walnuts for extra texture and flavor. Serve the sauce over the cooked pasta and garnish with fresh parsley or basil.

Notes

• For extra creaminess, you can add a splash of coconut milk or a dollop of vegan cream cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• This recipe works well with gluten-free pasta if preferred.