Plant-Based Lentil Bolognese – Lentils.org

Plant-Based Lentil Bolognese

  By lentilsorg  ,

May 6, 2021

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

  • Prep: 15 Minutes
  • Cook: 45 Minutes

  • 15 Minutes

    45 Minutes

    1 Hour

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size386 g
Calories750
Sodium410 mg
Potassium1368 mg
Protein25 g
Cholesterol0 mg
Sugar13 g
Total Fat35 g
Saturated Fat3.5 g
Total Carbohydrates89 g
Dietary Fiber14 g