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Lentils.org

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Plant-Based Lentil Bolognese

Prep Time: 15 Minutes

Total time: 1 Hours

Servings: 10

A blend of lentils, mushrooms, and walnuts cooked with tomatoes and spices, served over prepared pasta.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 ½ lbs (750 g) linguini pasta, uncooked

    2 Tbsp (30 mL) extra virgin olive oil

    2 cups (500 mL) yellow onion, minced

    2 Tbsp (30 mL) garlic, minced

    1 lb (500 g) finely chopped walnuts

    1 lb (500 g) mushrooms, roasted, minced

    1 lb (500 g) split red lentils, cooked and drained

    2 Tbsp (30 mL) cumin

    1 Tbsp (15 mL) coriander, ground

    2 tsp (10 mL) nutmeg, ground

    1 Tbsp (15 mL) paprika

    2 Tbsp (30 mL) dried oregano

    ½ cup (125 mL) tomato paste

    1 cup (250 mL) pinot noir

    6 cups (1.5 L) passata


Directions

  1. In a large pot of salted boiling water, add pasta and cook according to package instructions. Drain and set aside.
  2. To a large skillet, add oil and heat over medium to high heat. Add onions and garlic and cook for 5-6 minutes until onions are translucent and garlic is aromatic.
  3. Add walnuts, mushrooms, and lentils and brown and warm through. Add cumin, coriander, nutmeg, paprika, and oregano and cook for 2 minutes until aromatic.
  4. Add tomato paste and cook for 5 minutes, stirring thoroughly to fully combine.
  5. Deglaze pan with wine and cook for 2-3 minutes to reduce.
  6. Add passata. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes to allow all flavors to develop.
  7. Serve warm over reserved pasta.

Nutritional Information

  • Serving Size: 386 g
  • Per serving:
  • Calories 750
  • Total Fat 35 g
  • Saturated Fat 3.5 g
  • Cholesterol 0 mg
  • Carbohydrates 89 g
  • Dietary Fibre 14 g
  • Sugar 13 g
  • Protein 25 g
  • Sodium 410 mg
  • Potassium 1368 mg
  • Folate 280 mcg