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.
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.
