Walnut Lentil Bolognese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan Bolognese sauce made from walnuts, lentils, and vegetables simmered in red wine and tomatoes, with warming Italian spices. It's rich and satisfying served over pasta, a worthy plant-based take on the classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2 large carrots (diced)
- 2 celery stalks (diced)
- 1 medium yellow onion (diced)
- 1 cup raw walnuts (finely chopped)
- 2 tablespoons tomato paste
- 6 cloves of garlic (minced)
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon kosher salt
- 1 cup dry red wine
- 1 cup brown or green lentils (rinsed and sorted)
- 4 cups low-sodium vegetable broth
- 1 28-ounce can crushed tomatoes
- 1 teaspoon sugar
- fresh basil (torn)
- cooked pasta (for serving)
- grated vegan Parmesan cheese (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 55m
- Sodium
- 879mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1691mg
- Calcium
- 134mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 879MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.