Craving a mind-blowing pasta sauce that'll make you forget all about traditional meat-based Bolognese? Prepare to have your taste buds revolutionized by this incredible Walnut and Lentil Bolognese – a dish so rich, hearty, and satisfying that even die-hard meat lovers will be begging for seconds! This plant-powered recipe transforms humble ingredients into a luxurious, protein-packed sauce that delivers maximum flavor with minimum effort. Get ready to transform your dinner game and impress everyone at your table with this game-changing recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 1 cup walnuts, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp oregano
- Salt and pepper to taste
- Pasta of choice for serving
Instructions
- Rinse the lentils thoroughly under cold water and drain. Set aside.
- Heat a large skillet or Dutch oven over medium heat. Add a splash of olive oil and sauté the diced onions until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Stir in the chopped walnuts and toast them lightly with the onions and garlic for about 2 minutes, which will enhance their nutty flavor.
- Add the rinsed lentils to the skillet and mix well with the onion-walnut mixture.
- Pour in the crushed tomatoes and tomato paste, stirring to combine all ingredients thoroughly.
- Sprinkle in the dried oregano, salt, and black pepper. Stir to distribute the seasonings evenly.
- Reduce heat to low, cover the skillet, and let the sauce simmer for 25-30 minutes, stirring occasionally. The lentils should become tender but not mushy.
- While the sauce is simmering, cook your chosen pasta according to package instructions.
- Once the lentils are cooked and the sauce has thickened, taste and adjust seasonings as needed.
- Serve the Walnut and Lentil Bolognese sauce over the cooked pasta. Optional: Garnish with fresh basil or grated Parmesan cheese.
Tips
- Rinse lentils thoroughly to remove any debris and ensure a clean flavor profile.
- Toast the walnuts carefully to maximize their nutty depth without burning.
- Use low heat when simmering to allow flavors to meld and lentils to become perfectly tender.
- For extra richness, consider adding a splash of red wine or balsamic vinegar during cooking.
- Choose a sturdy pasta like rigatoni or pappardelle that can hold up to this hearty sauce.
- Don't rush the simmering process – patience develops deeper, more complex flavors.
- If the sauce becomes too thick, add a little pasta water to achieve desired consistency.
- For a gourmet touch, garnish with fresh herbs like basil or parsley just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
