Walnut- lentil Bolognese

Walnut- lentil Bolognese

By Food E Fare

Walnut-lentil Bolognese is a vegetarian or vegan alternative to the classic Italian meat-based Bolognese sauce. In this variation, walnuts and lentils are used to provide texture and protein, creating a hearty and flavorful sauce that can be served over pasta or other grains.

Here's a basic recipe for Walnut-Lentil Bolognese:


  • 1 cup dry green or brown lentils, rinsed and drained
  • 2 cups walnuts, finely chopped or pulsed in a food processor
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Cooked pasta or grains of your choice (for serving)


  • Cook the lentils according to package instructions until they are just tender. Drain any excess water and set aside.
  • In a large pan or skillet, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  • Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Stir in the finely chopped walnuts and cook for about 3-5 minutes, allowing them to toast slightly.
  • Add the cooked lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, thyme, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
  • Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 20-30 minutes, allowing the flavors to meld. If the sauce becomes too thick, you can add more vegetable broth to reach your desired consistency.
  • Taste and adjust the seasoning as needed.
  • Serve the Walnut-Lentil Bolognese over cooked pasta or grains of your choice. Garnish with chopped fresh parsley.

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