Updated: Jan 30
This bolognese is super nutritious and delicious!
The Lentils and walnuts pack in lots of protein and omega-3, and is a healthy replacement for mince meat. It's bursting with flavour from spices like geera (cumin), roasted garlic tomato sauce, and seasonings.
The toasted walnuts and lentils gives this bolognese a lovely nutty and hearty bite. This quick and wholesome dish is perfect for any day of the week!
See below for the full recipe and step-by-step cooking video.
1 Cup chopped walnuts
1 Can of Lentils
1 Tbl vegan butter (I used an olive oil butter)
2 Tbl finely chopped pimentos
2 tsp Minced Garlic
1 Small onion diced
2 Tbl chopped chive and celery
2 tsp roasted geera (or sub for cumin)
2 Cups roasted garlic tomato sauce
3 Tbl Water (adjust if needed)
3-4 Tbl Coconut sugar
1/2-1 Cup Grated Vegan Cheese (I used a medium cheddar)
1 box Gemelli pasta (or pasta of choice)
Put your pasta to boil in salted water, then start the sauce while the pasta is cooking.
For The Lentil-Walnut Bolognese
Toast chopped walnuts in a heated pan, tossing frequently until browned and fragrant. Note: nuts can burn quickly, so keep a close eye on the nuts while toasting).
Remove the walnuts from the pan and set aside
Add vegan butter to the same heated pan.
When the butter has melted, add celery, chive, garlic, pimentos and onions and saute until fragrant and the onions are tender.
Add the roasted geera (or cumin) and combine with the rest of seasonings in your pan.
Now add your lentils and toasted walnuts and mix to properly combine with the seasonings.
Pour in the tomato sauce and water, and stir to combine. Cover and allow to simmer for approximately 5 minutes.
Uncover, and stir in coconut sugar.
Add your cheese, mix everything together, and allow to simmer for another minutes or two.
Remove from heat and serve lentil-walnut bolognese with pasta. Top with extra herbs and cheese.