Lentil and Walnut Bolognese over Spaghetti

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1/2 cup walnuts, finely chopped
• 1 cup dried lentils, rinsed
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 oz spaghetti
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery, and cook until softened, about 5 minutes.
2. 2 Stir in walnuts and cook for an additional 2 minutes.
3. 3 Add lentils, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 25-30 minutes, until lentils are tender.
4. 4 Meanwhile, cook spaghetti according to package instructions until al dente.
5. 5 Drain spaghetti and toss with the lentil and walnut bolognese.
6. 6 Serve topped with fresh parsley.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add a splash of red wine or balsamic vinegar for extra depth.
• Stir in a handful of spinach or kale for extra greens.

Substitutions

• If you don’t have walnuts, try pecans or almonds.
• Use canned lentils for a quicker version.

Pairings

• Red wine lovers will enjoy a glass of Chianti with this dish.
• Serve with crusty bread to mop up the sauce.

Nutrition

Tips

• For a nut-free version, substitute walnuts with an extra 1/4 cup of lentils.
• The sauce can be made ahead and reheated before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain saucy consistency.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a side of garlic bread or a fresh green salad for a complete meal.

FAQ