Lentil & Walnut Bolognese


  • Serves: 4
  • Prep 10mins, Cook 60mins
  • 535 kcals / serving

Recipe Info

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.


Step 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.

Step 2 -

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

Step 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.

Step 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.

Step 5 -

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

Step 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.

Step 7 -

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


  • 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 1/2 cup 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