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Lentil Bolognese
By Nisha Vora · rainbowplantlife.com
Serves 6
1 hr 20 min
A hearty plant-based pasta sauce of caramelized onions, lentils, and walnuts simmered with tomatoes and herbs until rich and tender.
| prepSoak 1 cup / 185 g red lentils in water for 30–60 minutes | |||||||||
| 22 ml olive oil | Heat oil, cook onions until golden, 14–15 min | Add garlic, thyme, oregano, salt & pepper, 60–90 sec | Stir in tomato paste, caramelize 2–3 min | Deglaze with wine, cook 1–2 min (optional) | Pour in broth, lentils & walnuts, simmer 20 min | Add crushed tomatoes, simmer 15–20 min until tender | Finish with balsamic vinegar | Toss with hot cooked pasta, add pasta water as needed | Garnish with parsley or basil and serve |
| 1 large onion, diced | |||||||||
| 4 garlic cloves, minced | |||||||||
| 1 teaspoon dried oregano | |||||||||
| 1 teaspoon dried thyme (or use more oregano) | |||||||||
| 1 ½ teaspoons kosher salt, plus more to taste | |||||||||
| Freshly ground black pepper to taste | |||||||||
| 1 (5.3-ounce / 150 g) tube tomato paste | |||||||||
| 120 ml dry red wine (optional) | |||||||||
| 720 ml vegetable broth | |||||||||
| 185 g red lentils, soaked | |||||||||
| 32 g walnuts (or pecans), crushed finely | |||||||||
| 1 (14.5-ounce / 410 g) can crushed tomatoes or whole peeled tomatoes, crushed by hand | |||||||||
| 1 tablespoon high-quality balsamic vinegar | |||||||||
| 12–16 ounces / 340–454 g long, wide pasta | |||||||||
| Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional) | |||||||||
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