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Vegetarian Lentil Bolognese

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Ingredients

Warning0 allergens identified

Vegetarian Lentil Bolognese

2 shallots

2 cloves garlic

2 small stalks celery

7 ounces mushrooms(sliced)

¾ oz walnuts(chopped)

¾ cup red lentils

1 tsp olive oil

1 ½ tablespoons tomato paste

1 tsp sugar

⅓ cup red wine

1 ⅔ cups vegetable broth

7 ounces pureed tomatoes

1 bay leaf

1 sprig thyme

1 tbsp balsamic vinegar

1 tbsp milk

½ tsp oregano

¼ tsp dried chili flakes

salt and pepper(to taste)

4 ounces pasta of your choice(for serving)

Parmesan(for serving)

Peel and finely dice the shallots and garlic, trim and finely dice the celery. Clean the mushrooms and finely chop them in a food processor until they resemble browned ground meat in consistency. Finely chop the walnuts, and thoroughly rinse the lentils in a colander.

Pour olive oil into a pan, sauté shallots, garlic and celery for about 5 minutes over medium heat with a generous pinch of salt.

Once the vegetables are soft and the shallots are translucent, add the mushrooms and sauté for one to two minutes. Add the tomato paste and sugar and sauté for another minute, stirring constantly.

Deglaze the pan with red wine and let the alcohol evaporate for two to three minutes. Once the smell of alcohol has disappeared and the red wine in the pan has reduced, pour in the vegetable broth and the strained tomatoes.

Drain the lentils and add them to the sauce along with the walnuts, stirring well. Place the bay leaf and thyme on top of the Bolognese and simmer the sauce, covered, for 30 minutes, until the lentils are soft but still al dente. Stir regularly during cooking.

After about 15 to 17 minutes, bring the water for the pasta to a boil and cook the pasta according to the package instructions until al dente.

After 30 minutes, or when the lentils are cooked, remove the bay leaf and thyme, and season the Bolognese with balsamic vinegar, milk, oregano, chili flakes, salt, and pepper.

Stir the pasta into the sauce and divide the lentil Bolognese between two plates, serve with Parmesan cheese if desired.

Nutrition

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Tips & Tricks (5)

Toast Walnuts for Depth 🥜
Lightly toast walnuts in a dry pan for 3-4 minutes before chopping to intensify their nutty flavor and add crucial umami depth that mimics the richness of ground meat.
Finely Mince Everything 🔪
Use a food processor to pulse mushrooms, walnuts, and lentils into a fine, consistent texture that mimics ground meat and creates better binding and mouthfeel in the sauce.
Bloom Tomato Paste First 🍅
Cook tomato paste in olive oil for 2-3 minutes before adding other ingredients to caramelize it slightly, which removes any metallic taste and deepens the overall sauce flavor.
Finish with Milk Swirl 🥛
Stir a splash of milk into the finished sauce just before serving to balance acidity and add a subtle creaminess that rounds out the complex flavors like traditional Bolognese.
Low and Slow Simmering ⏱️
Simmer the sauce on low heat for at least 45 minutes, allowing the lentils to fully break down and flavors to meld, creating a more cohesive, restaurant-quality texture and taste.