Lentil Bolognese
Serves 4
10 mins prep
20 mins cook
30 mins total
A vegan take on the traditional bolognese using lentils, walnuts, carrots, and mushrooms. This delicious sauce is quick, easy, and loaded with nutrients.
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Soak the lentils in warm water overnight or for 7-18 hours. Drain the soaking water and rinse the lentils. Throw in a small pot and cover with 2 cups of fresh filtered water. Bring to a boil over high heat, reduce to medium-low, and let it simmer until fully cooked (about 20 minutes).
While the lentils are cooking, add the onions, carrots, and mushrooms to a food processor and pulse until finely chopped.
Heat oil in a large skillet over medium-low. Add the chopped vegetables and saute for about 5 minutes until they start to soften. In the meantime, throw the walnuts into the food processor and pulse until finely ground.
Add the ground walnuts to the skillet and stir to combine with the vegetables. Then add garlic, turmeric, and tomato paste and saute for 1-2 minutes until fragrant.
Add the remaining ingredients and let the sauce simmer and thicken for about 10 minutes. Add the cooked lentils and stir to coat with the tomato sauce.
Serve over your favorite pasta or zucchini noodles and enjoy!
