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A plate of walnut lentil bolognese, topped with basil and vegan parmesan, with a fork on the plate, next to plates of pasta, a baguette, and a bowl of chili flakes

Walnut Lentil Bolognese

Print Recipe
This vegan walnut lentil bolognese is mouth-wateringly good. It's full of rich and hearty flavors, and a fun take on an Italian classic.
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Calories 319
Author Jessica Hylton

Ingredients

  • 1 tablespoon olive oil
  • 2 large carrots diced
  • 2 celery stalks diced
  • 1 medium yellow onion diced
  • 1 cup raw walnuts finely chopped
  • 2 tablespoons tomato paste
  • 6 cloves of garlic minced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon kosher salt
  • 1 cup dry red wine
  • 1 cup brown or green lentils rinsed and sorted
  • 4 cups low-sodium vegetable broth
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon sugar
  • fresh basil torn
  • cooked pasta for serving
  • grated vegan Parmesan cheese for serving

Instructions

  • Heat the oil in a large pot over medium heat. When hot, add the carrots, celery, and onions and cook until softened, about 6 minutes. Add the walnuts and cook until toasty smelling, about 2 minutes, stirring constantly, then add the tomato paste, garlic, Italian seasoning, red pepper flakes, black pepper, and salt, and cook until fragrant, about 1 minute.
  • Add the wine, scraping up any browned bits on the bottom of the pot, and cook until slightly reduced, about 2 minutes.
  • Add the lentils, broth, tomatoes, and sugar. Stir well, then bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce thickens and the lentils are soft, about 40 minutes. If the sauce is thickening too quickly, cover the pot.
  • Optional: For a smoother sauce, use an immersion blender to partially blend the sauce, leaving some chunks intact, or transfer 2 cups of the sauce to a blender, puree, and return to the pot.
  • Stir in the fresh basil and serve over cooked pasta with vegan parmesan.

Video

Nutrition

Calories: 319kcal | Carbohydrates: 16g | Protein: 7g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Sodium: 652mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg