Walnut and Lentil Bolognese

Walnut and Lentil Bolognese

from themodernproper.com
85 min
8 servings

Boldly flavored, super hearty and incredibly easy, this vegan walnut and lentil bolognese recipe takes your plant-based eating goals to new heights.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated carrots, (from about 3 medium carrots)
  • 1 cup minced celery, (from about 3 ribs)
  • 1 cup finely minced yellow onion (from 1 medium onion)
  • 6 garlic cloves, minced
  • 1 cup walnuts, finely chopped
  • 1 cup dried brown or green lentils, rinsed
  • 1 quart vegetable stock or broth
  • 1 (24-ounce) jar marinara sauce
  • 1 cup red wine, such as Pinot Noir
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1 pound cooked pappardelle or tagliatelle, for serving
  • Freshly grated Parmesan cheese, for serving (optional)

Directions

  1. 1

    Heat the olive oil in a large saucepan over medium heat

  2. 2

    Once the oil is glistening, add the carrots, celery, and onion and cook, stirring, until softened, about 6 minutes

  3. 3

    Add the garlic and cook until fragrant, about 1 minute more

  4. 4

    Stir in the walnuts, lentils, stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt, then bring the mixture to a boil over high heat

  5. 5

    Reduce the heat to medium-low and cook, stirring occasionally, until the sauce is thickened and the lentils are tender, about 35 minutes.Transfer 2 cups of the sauce to the base of a blender, let cool briefly, and blend until nearly smooth

  6. 6

    Return the sauce to the pan and stir to combine

  7. 7

    (Alternatively, use an immersion blender to blend the sauce to your desired consistency directly in the pan; it should still have some texture to it.) Taste and season with salt as needed.Divide the cooked pasta between bowls and top with the bolognese

  8. 8

    Top with parmesan, if using, and serve