Description
A comforting and hearty plant-based Lentil Bolognese that captures classic Italian flavors while being nutritious and easy to make.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 1 (5.3-ounce) tube of tomato paste
- 1/2 cup dry red wine (optional)
- 3 cups vegetable broth
- 1 cup red lentils, soaked
- 1/4 cup walnuts, crushed finely
- 1 (14.5-ounce) can of crushed tomatoes
- 12–16 ounces long wide pasta (such as tagliatelle, pappardelle, or fettuccine)
- 1 tablespoon high-quality balsamic vinegar
- Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)
Instructions
- Soak the lentils in water for 30-60 minutes. Prep other ingredients.
- Heat a sauté pan on medium-high and add olive oil. Cook onions until golden brown, about 9-10 minutes.
- Add garlic, thyme, oregano, salt, and pepper. Cook for 60-90 seconds.
- Stir in tomato paste and cook until darker red (2-3 minutes).
- If using, add wine to deglaze the pan. Cook for 1-2 minutes.
- Pour in broth, add lentils and walnuts, heat until boiling, then simmer for 20 minutes.
- Add crushed tomatoes; simmer another 15-20 minutes until lentils are tender.
- Cook pasta in boiling salted water until al dente.
- Combine pasta with bolognese, adding pasta water if needed.
- Garnish with parsley or basil, if using. Store leftovers separately.
Notes
For a creamier texture, try blending a portion of the bolognese before combining it with pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg