Red Lentil and Walnut Bolognese
A hearty and nutritious twist on a classic favourite, this Red Lentil and Walnut Bolognese combines rich, savoury flavours with plant-based protein for a satisfying meal everyone will love.
Servings 4
Calories 358kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 Yellow Onion Finely Diced
- 2 Tablespoons Garlic Purée
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Thyme
- Pinch Sea Salt and Freshly Ground Black Pepper
- 1 Tablespoon Tomato Puree
- 150 ml Dry Red Wine
- 500 ml Vegetable Stock
- 185 g Red Lentils
- 40 g Walnuts Crushed
- 500 g Passata
- Spaghetti Enough for four
- 1 Tablespoon Balsamic vinegar
- Parmesan to serve. Measure with your heart.
Instructions
- Heat a large non-stick, flameproof pan over a medium heat on the hob.
- Add the oil and warm for a minute or two.
- Add the onions with a pinch of salt and pepper and fry for 10 minutes, stirring often.
- Add the garlic and herbs and fry for 1 minute.
- Stir in the tomato puree and fry for 1 minute, stirring constantly until the onions are covered.
- Pour in the wine and simmer for 3 minutes until a groove remains when you run your spatula down the middle.
- Pour in the stock and stir well.
- Add the lentils and walnuts. Stir.
- Pour in the passata, stir and bring to a simmer.
- Reduce the heat if necessary, maintaining a low simmer.
- Simmer, stirring occasionally for 30 minutes.
- Meanwhile, cook and drain your pasta according to the package instructions.
- After 30 minutes, stir in the balsamic vinegar and salt and pepper to taste.
- Serve with the spaghetti and finish with parmesan if desired.
Notes
Calories are for bolognese only. Calculate the pasta using the packet.