Walnut lentil bolognese
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
This Walnut lentil bolognese is super hearty and incredibly easy to make! Full of rich, bold flavours this tomato based sauce is a winner at the dinner table.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 2 small carrots peeled and grated
- 1 celery stick chopped
- 4 garlic cloves minced
- 3 tablespoon tomato paste
- 1 tsp each of dried oregano, dried basil and sweet paprika
- ½-1 teaspoon chili falkes
- salt and pepper to taste
- ½ cup dry red wine optional, can be substituted with vegetable broth
- 2 400g cans (30 ounces) passata or crushed tomatoes
- 1 cup vegetable broth
- ½ cup dried red lentils rinsed and picked over
- ½ cup walnuts finely chopped
Instructions
-
In a large sauté pan, heat the olive oil over medium heat. Add the onion, carrots and celery and cook for 5 minutes, until the onion is soft and translucent. Add the garlic, tomato paste and spices, cook for an additional 2 minutes.
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If you are using wine, add it now and let it cook down for 2-3 min.
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Pour in the tomatoes and vegetable broth, stir to combine. Add the lentils and walnuts, stir well and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until lentils are tender. Taste and adjust the seasoning.
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Serve warm with cooked pasta of your choice and top with a sprinkle of parmesan and fresh basil. Enjoy!