Lentil Walnut Bolognese recipe

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.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4
Calories 535 kcal

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 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

Instructions
 

  • 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.

Nutrition

Nutrition Facts
Lentil and Walnut Bolognese
Amount per Serving
Calories
535
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
2
g
13
%
Carbohydrates
 
66
g
22
%
Fiber
 
16
g
67
%
Sugar
 
12
g
13
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

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