Anti Inflammatory Vegan Lentil Walnut Bolognese
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Learn more āIngredients
4 servings
For the sauce
- Ā¾ cup french green lentils (du puy), rinsed
- 2 cups water
- Ā¾ cup raw walnuts
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- Ā½ cup vegan-certified dry red wine (such as cabernet sauvignon or merlot)
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- Ā½ tsp dried thyme
- Ā½ tsp red pepper flakes
- 1 tbsp soy sauce
- salt and pepper, to taste
For serving
- 12 oz dry pasta (such as tagliatelle, pappardelle, or rigatoni)
- vegan parmesan or nutritional yeast, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
Combine the lentils and 2 cups water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a gentle simmer and cook for 15ā18 minutes, until the lentils are just tender but still hold their shape. Drain and set aside.
- 2
While the lentils cook, pulse the walnuts in a food processor 8ā10 times until they are broken into coarse, irregular crumbles about the size of small peas ā do not over-process into a paste.
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