Vegan Walnut Lentil Bolognese by @jessicainthekitchen

1h5
Medium

4 servings

🫒

30 ml

Olive Oil Or Vegan Butter

🥕

2

Large Carrots, Diced

🥬

2

Celery Stalks, Diced

🧅

1

Medium Yellow Onion, Diced

🌰

120 g

Raw Walnuts, Finely Chopped

🍅

30 ml

Tomato Paste

🧄

4

Cloves Of Garlic, Minced

🌿

15 ml

Italian Seasoning

🌶️

2.5 ml

Crushed Red Pepper Flakes

🌶️

5 ml

Freshly Cracked Black Pepper

🧂

5 ml

Kosher Salt

🍷

120 ml

Dry Red Wine

🌱

200 g

Brown Or Green Lentils, Rinsed And Sorted

🥣

1 l

Low-sodium Vegetable Broth

🍅

800 g

Crushed Tomatoes

🍬

5 ml

Sugar

🌿

10 g

Fresh Basil, Torn

🍝

500 g

Cooked Pasta, For Serving

🧀

50 g

Grated Vegan Parmesan, For Serving

Preparation Steps

  1. Step 1/5

    Heat 2 tbsp of olive oil or vegan butter in a pot over medium heat. Add diced carrots, celery, and onion. Sauté until softened.

    🫒Olive oil or vegan butter
    🥕Large carrots, diced
    🥬Celery stalks, diced
    🧅Medium yellow onion, diced
    🔪Knife
    🪵Cutting board
    🥄Wooden spoon

  2. Step 2/5

    Add finely chopped walnuts, minced garlic, Italian seasoning, crushed red pepper flakes, black pepper, and kosher salt. Cook for 2-3 minutes.

    🌰Raw walnuts, finely chopped
    🧄Cloves of garlic, minced
    🌿Italian seasoning
    🌶️Crushed red pepper flakes
    🌶️Freshly cracked black pepper
    🧂Kosher salt
    🥄Wooden spoon

  3. Step 3/5

    Pour in dry red wine and cook until it reduces by half.

    🍷Dry red wine
    🥄Wooden spoon

  4. Step 4/5

    Add lentils, vegetable broth, crushed tomatoes, and sugar. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.

    🌱Brown or green lentils, rinsed and sorted
    🥣Low-sodium vegetable broth
    🍅Crushed tomatoes
    🍬Sugar
    🥄Wooden spoon

  5. Step 5/5

    Stir in torn fresh basil. Serve over cooked pasta and top with grated vegan parmesan.

    🌿Fresh basil, torn
    🍝Cooked pasta, for serving
    🧀Grated vegan parmesan, for serving
    🥄Wooden spoon

Composition

Ingredients

Types

Condiments, Vegetables, Nuts, Beverages, Legumes, Herbs, Grains

Ingredients

Olive oil or vegan butter, Large carrots, diced, Celery stalks, diced, Medium yellow onion, diced, Raw walnuts, finely chopped, Tomato paste, Cloves of garlic, minced, Italian seasoning, Crushed red pepper flakes, Freshly cracked black pepper, Kosher salt, Dry red wine, Brown or green lentils, rinsed and sorted, Low-sodium vegetable broth, Crushed tomatoes, Sugar, Fresh basil, torn, Cooked pasta, for serving, Grated vegan parmesan, for serving

Allergens

Nuts, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 45g, Fat: 10g, Fiber: 12g, Sugar: 8g

Nutritional Information

Minerals

Iron: 4mg, Calcium: 60mg

Vitamins

Vitamin A: 5000IU, Vitamin C: 20mg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Knife, Cutting board, Wooden spoon

Appliances

Stove, Pot

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Rich

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered), fridge : 3 days (Store in an airtight container), freezer : 3 months (Store in a freezer-safe container)