Lentil Bolognese
Serves 410 mins prep20 mins cook
A vegan take on the traditional bolognese using lentils, walnuts, carrots, and mushrooms. This delicious sauce is quick, easy, and loaded with nutrients.
0 servings
What you need

tbsp coconut oil

white onion

baby carrots

white mushrooms

cup black walnuts

garlic clove

tsp turmeric powder

tbsp tomato paste

tbsp balsamic vinegar
cup fresh tomatoes

tsp dried tarragon

salt
Instructions
0 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). 2 While the lentils are cooking, add the onions, carrots, and mushrooms to a food processor and pulse until finely chopped. 4 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. 6 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. 8 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. 10 Serve over your favorite pasta or zucchini noodles and enjoy!View original recipe
