Walnut and Lentil Bolognese

We love this hearty vegetarian Bolognese, it’s easy to make and bold of flavor. Lentils give this dish it’s creamy texture while the walnuts bring the beefy crunch. 

Ingredients

2 tbsp Olive oil

1 cup Grated carrots

1 cup Celery, minced

1 cup Onions, finely minced

1 cup Walnuts, finely chopped

1 cup Dried lentils, rinsed in a fine mesh sieve

1 (24) oz jar Marinara 6 cups

Water 1 tsp

Salt 1 lb

Wide pasta noodles, such as pappardelle or tagliatelle

Parmesan cheese or vegan parmesan cheese, optional

Method

In a large saucepan or braiser heat olive oil over medium heat. Add the carrots, celery and onions and sauté until tender, about 6 minutes.

Add the walnuts and lentils along with the salt, water and jar of marinara. Stir to combine.

Simmer on medium-low for 45 minutes stirring occasionally, until sauce thickens.

When the lentils have reached your desired tenderness, transfer 2 cups of the sauce to a blender or food processor. Blend until nearly smooth. Add the blended sauce back to the pan and stir to combine. Blending is an optional step, but it helps add a creaminess without the need to add cream.

Remove from heat, and serve over your favorite pasta—such as pappardelle or tagliatelle—and top with freshly grated or vegan parmesan cheese.

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