Lentil Walnut Bolognese

Name: Lentil Walnut Bolognese
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1½ cups (300 g) cooked lentils, or 1 (15-ounce/430 g) can, drained and rinsed; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes Freshly ground black pepper; 1 teaspoon salt; 1 (24-ounce/680 g) can crushed tomatoes with basil; 1 teaspoon dried thyme; 2 tablespoons olive oil; 1 cup (120 g) finely chopped walnuts; ¼ cup (13 g) finely chopped fresh flat-leaf parsley, for garnish; 2 ribs celery, finely chopped; 12 ounces (340 g) lasagna noodles

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

This is total Italian-night satisfaction. Thick noodles are tossed and folded in order to catch all the wonderfulness of a hearty, meaty marinara. The lentils are a perfect translation for ground meat; lightly mashed, they thicken the sauce and contribute a complex, naturally kind of beefy flavor. Add the nutty earthiness of chopped walnuts—and voilà!—ideal texture is achieved. Pappardelle is a wide noodle often served with Bolognese sauce that I actually have trouble finding in a vegan ver