Dinner / Italian-inspired
Lentil Walnut Bolognese
Brown lentils and finely chopped walnuts give this tomato pasta sauce its hearty texture. Spoon over spaghetti for a satisfying vegan dinner.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in spaghetti; check the actual product labels, including any gluten-free replacements.
- Contains tree nuts, including any nut milk or nut butter listed.
- Contains celery.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a saucepan and soften onion, carrot and celery for 10 minutes.
Add garlic and oregano for 1 minute. Stir in lentils, walnuts, passata, salt and 150 ml water.
Simmer uncovered for 20 minutes, stirring occasionally, until thick.
Cook spaghetti according to the packet. Drain, reserving a little water, and toss with the sauce; loosen with pasta water if needed.
0 of 4 steps complete
A little kitchen know-how
- Finely chopped walnuts add texture without overpowering the lentils.
Make it yours & keep it well
Replace walnuts with finely chopped mushrooms, browned with the vegetables.
Storage: Refrigerate sauce for 3 days or freeze for 3 months; cook pasta fresh.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Choose lentils for the texture of a sauce instead of assuming every pulse behaves the same way.
Estimated nutrition per serving
570 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate sauce for 3 days or freeze for 3 months; cook pasta fresh.
Can I adapt this plant-based recipe?
Replace walnuts with finely chopped mushrooms, browned with the vegetables.
Keep the good food coming.
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