Lentil Walnut Bolognese

A hearty, plant-based twist on classic bolognese made with lentils and walnuts for a rich, meaty texture—without the meat. Packed with fiber, plant protein, and bold Italian flavors, this is a satisfying and nourishing meal perfect for weeknights or meal prep.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large saucepan over medium heat. Once shimmering, add carrots, celery, and onion. Cook, stirring occasionally, until softened (about 6 minutes). Add garlic and cook for another minute until fragrant.

Step 2

Stir in walnuts, lentils, vegetable stock, marinara sauce, red wine, garlic powder, Italian seasoning, black pepper, and salt. Bring to a boil over high heat, then reduce to medium-low and simmer for about 35 minutes, stirring occasionally, until lentils are tender and sauce has thickened.

Step 3

Transfer about 2 cups of the sauce to a blender. Let cool slightly, then blend until mostly smooth. Return blended sauce to the pan and stir to combine. Taste and adjust seasoning as needed.

Step 4

Cook pasta according to package instructions. Drain and divide into bowls. Top with the lentil bolognese sauce and finish with freshly grated Parmesan if desired. Serve warm and enjoy!