Lentil Walnut Bolognese
I love this Lentil Walnut Bolognese because it’s not just a hearty meal; it’s packed with flavors and textures that make it feel special without being complicated.
You know, there’s something really magical about the kitchen when you’re cooking with intention.
This Lentil Walnut Bolognese was born one rainy afternoon when I had a craving for something cozy and comforting.
I just love how the lentils and walnuts come together to create a rich, meaty texture that’s entirely plant-based.
Plus, it’s a fantastic way to sneak in some extra nutrients while enjoying a classic dish!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using green or brown lentils because they hold their shape well and add a nice texture to the sauce. If you want to add more veggies, feel free to toss in some mushrooms or bell peppers. And don’t skip the balsamic vinegar—it really enhances the depth of flavor!
Tips & Notes
- •I love to keep a jar of this sauce in the fridge for quick meals during the week—it’s so versatile!
- •If you want a creamier sauce, you can blend part of it for a delicious texture.
Recipe Variations
- •Sometimes I’ll add a splash of red wine while it’s simmering for an extra layer of flavor.
- •If I’m feeling a bit adventurous, I’ll throw in some chopped spinach right at the end for added nutrients.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Just thaw overnight in the fridge before reheating!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This bolognese keeps well in the fridge for up to 4 days, and the flavors deepen even more after a day or two.
What can I use instead of walnuts?
If you have a nut allergy, you can try using sunflower seeds instead—they provide a nice crunch and will blend well!
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I love this Lentil Walnut Bolognese because it’s not just a hearty meal; it’s packed with flavors and textures that make it feel special without being complicated.
Ingredients
Instructions
- 1
In a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.
- 2
While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft.
- 3
Stir in the minced garlic and cook for another minute, just until fragrant.
- 4
Add the crushed tomatoes, vegetable broth, balsamic vinegar, oregano, thyme, and cooked lentils to the skillet. Stir well to combine.
- 5
Let the mixture simmer for about 15-20 minutes, stirring occasionally. This allows all those lovely flavors to meld together.
- 6
While the sauce is simmering, chop the walnuts into smaller pieces. Once the sauce is thickened, stir in the chopped walnuts and nutritional yeast, if using.
- 7
Season with salt and pepper to taste. Let it simmer for another 5 minutes.
- 8
Serve the bolognese over your favorite pasta, zoodles, or even a bed of spinach. Enjoy!
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