Lentil Bolognese
This hearty vegan bolognese uses red lentils and walnuts to create a satisfying, meaty texture that rivals the Italian classic. Simmered with aromatic herbs and a rich tomato base, this pantry-friendly meal is packed with umami and plant-based protein. Perfect for a comforting pasta night, it's naturally gluten-free and ready in under an hour.
Instructions
- 1
Soak red lentils (1 cup) in water for 30 minutes, then drain. Prep remaining vegetables and walnuts.
- 2
Heat olive oil (1.5 tbsp) in a Dutch oven over medium-high heat. Sauté onion (1) with a pinch of salt for 10 minutes until golden brown.
- 3
Stir in garlic cloves (4 clove), dried thyme (1 tsp), dried oregano (1 tsp), kosher salt (1.5 tsp), and black pepper (0.25 tsp). Cook for 90 seconds.
- 4
Stir in tomato paste (1 can) and cook for 3 minutes until caramelized and dark red.
- 5
Optional: Deglaze the pan with dry red wine (0.5 cup) and cook for 2 minutes until the alcohol smell evaporates.
- 6
Pour in vegetable broth (3 cup), red lentils (1 cup), and walnuts (0.25 cup). Bring to a boil, then rapidly simmer for 20 minutes.
- 7
Stir in crushed tomatoes (1 can) and simmer for 20 minutes until lentils are tender but al dente.
- 8
Meanwhile, cook tagliatelle (16 oz) in salted boiling water until al dente. Drain, reserving a splash of pasta water.
- 9
Stir balsamic vinegar (1 tbsp) into the sauce. Toss hot pasta with the bolognese, add pasta water if needed, and garnish with fresh basil (0.25 cup).
Nutrition Facts
Per portion