Rice Free Vegan Lentil Walnut Bolognese

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(28)

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Ingredients

4 servings

For the sauce

¾ cup french green lentils (du puy), rinsed
2 cups water
¾ 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
½ 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
½ tsp dried thyme
½ 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 15–18 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 8–10 times until they are broken into coarse, irregular crumbles about the size of small peas — do not over-process into a paste.

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