Description
This vegan red lentil bolognese is a hearty Italian-inspired pasta sauce made with lentils, walnuts, and tomatoes for rich, comforting flavor.
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1 (5.3-ounce) tube tomato paste
- 1/2 cup dry red wine (optional)
- 3 cups vegetable broth
- 1 cup red lentils, soaked
- 1/4 cup walnuts, finely crushed
- 1 (14.5-ounce) can crushed tomatoes
- 12–16 ounces pasta
- 1 tablespoon balsamic vinegar
- Fresh parsley or basil
Instructions
- Soak the lentils in water for 30 minutes, then drain.
- Heat olive oil in a large pan and cook onions until golden.
- Add garlic, oregano, thyme, salt, and pepper and cook briefly.
- Stir in tomato paste and cook until caramelized.
- Deglaze with red wine if using and simmer briefly.
- Add vegetable broth, lentils, and walnuts and simmer.
- Stir in crushed tomatoes and cook until lentils are tender.
- Cook pasta until al dente and drain.
- Finish sauce with balsamic vinegar.
- Toss pasta with sauce and garnish with herbs.
Notes
- Tomato paste from a tube gives best flavor.
- Whole peeled tomatoes can be crushed by hand.
- Store leftover sauce separately from pasta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 14 g
- Protein: 18 g
- Cholesterol: 0 mg