Lentil & Walnut Bolognese
Photo via Pexels
Lentils bring the heartiness and walnuts bring an almost meaty depth to this vegetarian take on a Sunday bolognese. Simmered slowly with tomatoes and herbs, it turns thick, glossy and deeply savoury - the kind of sauce that clings to every strand of pasta. Nobody misses the meat.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for green lentils - we add the cheapest by default.
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Choose a product for walnut halves, finely chopped - we add the cheapest by default.
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Choose a product for chopped tomatoes - we add the cheapest by default.
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Local shop1 onion, finely diced
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Local shop2 carrots, finely diced
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Local shop2 sticks celery, finely diced
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Local shop3 cloves garlic
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Local shop1 tbsp dried oregano
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Local shop500ml vegetable stock
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Local shop400g pasta of your choice
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 60 minutes from start to finish.
Warm the olive oil in a large pan and cook the onion, carrot and celery gently for 10 minutes until soft and sweet.
Add the garlic and oregano and stir for a minute.
Rinse the lentils and add them with the chopped tomatoes, stock and finely chopped walnuts.
Bring to a simmer and cook, part-covered, for 30-35 minutes until the lentils are tender and the sauce is rich and thick. Top up with a little water if needed.
Stir through the nutritional yeast and season to taste.
Cook the pasta, then toss with the sauce and serve.
Nutrition
Estimated per serving
Cook's tip
Chop the walnuts as finely as the vegetables so they melt into the sauce and add richness rather than obvious crunch.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.