Lentil Walnut Bolognese Sauce
Vegetarian tomato bolognese sauce made of lentils and walnuts.
Ingredients
- 3 tbsp olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 tsp red chili flake
- 1/2 cup dry red wine
- 28 oz. can crushed tomatoes
- 14.5 oz. can diced tomatoes
- 1 tsp salt
- 3/4 cup dried lentils (brown, black, or green)
- 1 tsp dried oregano
- 2.75 cups water
- 1.5 cups whole walnuts
- 1/4 cup parsley, chopped
- 1/2 cup basil, chopped (plus more for garnish)
- 1/2 cup parmesan cheese, grated (plus more for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onions and saute for 5 minutes.
- Add the garlic and red chili flake and saute for an additional minute. Add the red wine and simmer for 3 minutes.
- Add the crushed tomatoes, diced tomatoes, salt, lentils, dried oregano, and water to the pot. With the lid on simmer for 30 minutes- 1 hour or until the lentils are tender. Add water as necessary. Note: Dried lentil cook times vary. Green lentils take closer to an hour and the brown and black variety should be closer to 30 minutes.
- In a food processor, pulse the walnuts until they resemble ground beef. You may also finely chop with a knife. Add the walnuts to a skillet over medium heat. Stir constantly and toast for about 3-5 minutes. Walnuts should be golden color.
- Add the chopped and toasted walnuts, parmesan, basil, and parsley to the pasta sauce. Simmer for an additional 5 minutes.
- Serve with pasta of your choice and topped with fresh basil and parmesan cheese.