Lentil and Walnut Bolognese

This recipe is so tasty and nourishing. It's the perfect vegan winter warmer for lunch or a satisfying dinner. Packed with protein fuelled lentils and spicy chilli to warm you through. Its a staple favourite from the lovely Samantha Hadadi.

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

Ingredients

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

Method

1

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.

2

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

3

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.

4

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.

5

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

6

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

7

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