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Walnut and Lentil Bolognese

Walnut Vegan Bolognese with lentils with pasta on a plater with a serving spoon
  • Serves:  8
  • Prep Time:  30 min
  • Cook Time:  55 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated carrots, (from about 3 medium carrots)
  • 1 cup minced celery, (from about 3 ribs)
  • 1 cup finely minced yellow onion (from 1 medium onion)
  • 6 garlic cloves, minced
  • 1 cup walnuts, finely chopped
  • 1 cup dried brown or green lentils, rinsed
  • 1 quart vegetable stock or broth
  • 1 jar marinara sauce (24-ounce)
  • 1 cup red wine, such as Pinot Noir
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1 pound cooked pappardelle or tagliatelle, for serving
  • Freshly grated Parmesan cheese, for serving (optional)

Method

  1. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the carrots, celery, and onion and cook, stirring, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.

  2. Stir in the walnuts, lentils, stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt, then bring the mixture to a boil over high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce is thickened and the lentils are tender, about 35 minutes.

  3. Transfer 2 cups of the sauce to the base of a blender, let cool briefly, and blend until nearly smooth. Return the sauce to the pan and stir to combine. (Alternatively, use an immersion blender to blend the sauce to your desired consistency directly in the pan; it should still have some texture to it.) Taste and season with salt as needed.

  4. Divide the cooked pasta between bowls and top with the bolognese. Top with parmesan, if using, and serve.

To make in the Instant Pot:

  1. Turn on the saute mode and pour in the olive oil. Once the oil is glistening, add the carrots, celery, and onion and cook, stirring, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.

  2. Stir in the walnuts, lentils, stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt. Secure the lid, making sure the vent is closed. Set to pressure cook or manual mode for 10 minutes. Naturally release the pressure for 10 minutes before manually releasing the remaining pressure.

  3. Transfer 2 cups of the sauce to the base of a blender, let cool briefly, and blend until nearly smooth. Return the sauce to the Instant Pot and stir to combine. (Alternatively, use an immersion blender to blend the sauce to your desired consistency directly in the Instant Pot; it should still have some texture to it.) Taste and season with salt as needed.

  4. Divide the cooked pasta between bowls and top with the bolognese. Top with parmesan, if using, and serve.