Red Lentil & Walnut Bolognese
For a hearty plant-based pasta sauce, look no further than this Red Lentil & Walnut Bolognese! I love this sauce because it’s, well, hella thick and meaty without actually containing meat. It pairs perfectly over any pasta (we usually opt for the gluten-free variety), whether you prefer spaghetti or rotini or even macaroni shells.
This sauce is also one of my favorites because it’s really easy to throw together and yields quite a bit. I’m one of those people who likes extra extra sauce on my pasta, so you better believe I pile it on by the spoonful!
Another great thing about this Red Lentil & Walnut Bolognese is that it’s naturally vegan + gluten-free. We did end up topping our pasta with a bit of cheese + Italian parsley, but this is totally optional.
Wholesome, healthy, flavorful and comforting — you’re going to love this Red Lentil & Walnut Bolognese!
INGREDIENTS
7 vine tomatoes
Olive oil, garlic powder, red pepper flakes, salt & pepper
1 yellow onion, diced
6 garlic cloves, minced
7 oz. tomato paste
2 cups vegetable broth
1/2 t. dried parsley
1 t. dried basil
1 t. dried oregano
1/2 t. dried rosemary
1 t. porcini mushroom powder (optional)
1 c. walnuts
1 c. dried red lentils
16 oz. pasta of choice
Parmesan cheese & Italian parsley, to garnish (optional)
STEPS
1) Bring a large pot of water to a boil. Make two slices in the bottom of each tomato to create an X. Once the water is boiling, add the tomatoes to the pot. Allow the tomatoes to cook for 30-45 seconds or until the skins begin to turn up. Drain the tomatoes and rinse them under cold water, then peel the skins from the tomatoes.
2) Preheat the oven to 350 degrees and line a baking sheet with foil. Spray the foil with nonstick cooking spray. Cut each tomato in half and place them cut-side up on the foil. Drizzle each tomato with olive oil and season with garlic powder, red pepper flakes, salt and pepper. Cook for 40 minutes. Remove from the oven and blend until smooth.
3) Add the walnuts to a small food processor. Blend until the walnuts are in small pieces. You don’t want to blend them too much or they’ll turn into a powder.
4) Add 3 T. olive oil to a large Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring frequently, for about 10 minutes.
5) Add the dried parsley, basil, oregano, rosemary and porcini mushroom powder and toss well to coat. Season with salt and pepper and add the tomato paste. Toss to combine and cook for 2-3 minutes or until the tomato paste starts to darken in color.
6) Add the blended tomatoes, vegetable broth, lentils and walnuts. Stir well to combine. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are fully cooked and the walnuts have softened slightly. Stir frequently while the sauce is cooking; if it begins to stick to the bottom of the Dutch oven, reduce heat slightly or add a splash of water.
7) While the sauce is simmering, cook the pasta according to package directions. Drain, then add back to the pot that the pasta was cooking in. Drizzle with olive oil.
8) Spoon the sauce gradually over the pasta and toss to combine. There will be more sauce than you need. Plate and top with shredded Parmesan cheese and Italian parsley, if desired.
Note: the extra sauce keeps well in the fridge and can be eaten over the next few days.