Lentil and Walnut Bolognese

Lentil and Walnut Bolognese
Nutrition Facts

Servings 4

Amount Per Serving
Calories 535Calories from Fat 244
% Daily Value *
Total Fat 21g33%
Saturated Fat 2g10%
Total Carbohydrate 66g22%
Dietary Fiber 16g64%
Sugars 12g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time1 hr 10 mins
Yields4 Servings


3 Carrots peeled and chopped
1 stick Celery chopped
1 tsp Chilli flakes
2 tins Chopped tomato
3 cloves Garlic minced
1 Courgette chopped
Handful of fresh basil
Fresh lemon juice to taste
Gluten free spaghetti
150 mg Chopped mushrooms
1 ½ cups Red lentils
1 Red onion
1 Chopped red pepper
2 Sprigs of Rosemary picked and chopped
Salt and Pepper to taste
2 tbsp Tomato puree
120 ml Vegetable stock
1 cup Ground walnut



Warm a tablespoon of olive oil in a pan. Toss in the onion and cook for a couple of minutes on a medium to low heat. Stir in the garlic and cook until lightly golden.


Next, add the celery, carrots, red pepper, rosemary, tomato puree and chilli flakes and cook until fragrant - one to two minutes.


Pour in the chopped tomatoes and vegetable stock. Bring to the boil, then simmer until rich and lightly thickened (20-30 minutes), stirring often to prevent it from catching. Place in the blender and blitz smooth.


Add your tomato sauce back to the pan, then stir in the lentils, walnuts and mushrooms, adding in a touch of water if needed. Cook on a simmer until rich, thick and tomatoey and the lentils have softened (25-30 minutes). Stir often to prevent the bolognese from catching, adding more water if needed.


When almost ready, cook your pasta according to packet instructions. Drain, reserving some of the pasta water.


Stir 3 tbsp of pasta cooking water through your cooked bolognese. Mic in the fresh basil leaves and lemon juice, then season to taste.


Serve hot in bowls alongside cooked pasta, and top with Nutritional Yeast and a squeeze of lemon or basil leaves, if desired.

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