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Hearty Vegan Lentil Walnut Bolognese

vegan lentil walnut bolognese - featured image
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A comforting and hearty vegan bolognese made with lentils and toasted walnuts, offering a rich, meaty texture without any meat. Perfect for a quick, healthy, and satisfying dinner.

Ingredients

Scale
  • 1 cup (200g) dry brown or green lentils, rinsed
  • 1 cup (120g) walnuts, toasted and roughly chopped
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, finely diced
  • 1 carrot, small dice
  • 2 celery stalks, small dice
  • 3 garlic cloves, minced
  • 1 can (28 oz / 800g) crushed tomatoes, preferably no salt added
  • 2 tablespoons (33g) tomato paste
  • 2 cups (480ml) vegetable broth, low sodium preferred
  • 1/2 cup (120ml) red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Toast the walnuts: Heat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, about 5 minutes. Remove from heat and roughly chop.
  2. Cook the aromatics: In a large sauté pan, heat olive oil over medium heat. Add onion, carrot, and celery. Sweat the veggies until softened and translucent, about 5 to 7 minutes, stirring often.
  3. Add garlic and tomato paste: Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and garlic is fragrant.
  4. Combine lentils, walnuts, and seasonings: Add rinsed lentils and toasted walnuts to the pan. Stir in oregano, basil, smoked paprika, salt, and pepper. Mix well to coat.
  5. Add liquids and simmer: Pour in crushed tomatoes, vegetable broth, and red wine (if using). Bring to a gentle boil, then reduce heat to low and partially cover. Simmer for 30 to 35 minutes, stirring occasionally, until lentils are tender and sauce thickens. Add more broth if sauce gets too thick.
  6. Final seasoning and garnish: Taste and adjust salt and pepper. If sauce is too acidic, add a pinch of sugar. Stir in chopped fresh parsley before serving.

Notes

Toast walnuts to enhance nuttiness and texture. Sweat vegetables slowly to develop sweetness. Caramelize tomato paste for richer flavor. Simmer sauce gently to avoid mushy lentils. Adjust thickness by adding broth or simmering uncovered. Season gradually and taste as you go. Red wine is optional and can be replaced with broth. For oil-free version, sauté veggies in vegetable broth.

Nutrition

Keywords: vegan, lentil bolognese, walnut bolognese, plant-based, healthy dinner, easy recipe, gluten-free option, comfort food

Find it online: https://emmaoven.com/hearty-vegan-lentil-walnut-bolognese-recipe-easy-healthy-dinner-idea/