Serves 6 to 8 || Time: 30 minutes
This quick and easy lentil bolognese is total Italian-night satisfaction. Lentils are a perfect translation for ground meat. Lightly mashed, they thicken the sauce and contribute a complex, naturally beefy flavor. Add the nutty earthiness of chopped walnuts and you’ve got something that is hearty and meaty and completely delicious.
The vegan bolognese sauce itself is straightforward. Celery, onion, garlic, herbs, crushed tomatoes. Exactly what a bolognese should be. It simmers for 15 minutes and then the mashed lentils and walnuts go in. The walnuts are split up, half go into the sauce for body and texture, half get scattered on top for crunch. That crunch on top against the rich, thick sauce is another layer of texture that really takes this weeknight pasta to another level.
About the Lentils
Canned lentils are great in this recipe, just drain and rinse and you’re ready to go. Quick and easy. If you want to cook your own, use green or brown lentils and cook them a little longer than you normally would. You want them on the mushier side so they really break up into the sauce and thicken it properly. Al dente lentils will stay whole and the bolognese sauce won’t come together the same way. Green or brown lentils take about 25 to 30 minutes from a simmer. Start checking around 20 minutes, you want them soft enough to mash easily with a fork but not falling apart before they even hit the pan.
A Note on the Noodles
Pappardelle is the traditional wide noodle for bolognese and it’s ideal here, but vegan pappardelle can be hard to find. I went with lasagna noodles. I love them in place of a wide noodle, especially the frilly-edge ones. Break them roughly in half and cook them right in the pot. The sauce clings to the ruffled edges and the noodles envelope the bolognese, making sure it never feels skimpy. Mafaldine is another great option: wide, ruffled on both sides, and made for a sauce like this. Fettuccine works too. I mean, it’s pasta. These are all great choices. Your lentil bolognese is gonna’ be amazing no matter what pasta you choose.
You Complete Me
This lentil bolognese recipe is already a complete dinner but if you want to round it out, some crusty bread with good vegan butter and a simple green salad with a tangy vinaigrette are all you need. It also reheats beautifully the next day, the sauce thickens overnight and tastes even better, if that’s possible.
That said, if you want to add some protein or cheesiness to your vegan bolognese, a few ideas: Golden Savory Baked Tofu or sliced tempeh on top works beautifully. A Doublebatch Chickpea Cutlet sliced over the bowl makes it a proper feast. Or keep it simple and crumble some Easy Almond Feta over the top. If you want both creaminess and protein, try this Quick Tofu Ricotta.
Quick Tofu Ricotta Recipe: This takes about 5 minutes. Mash a block of extra firm (not super firm) tofu into a bowl. Use your hands or an avocado masher until it resembles, well, ricotta. Then add about 2 tablespoons nutritional yeast, a few glugs of olive oil, a squeeze of lemon juice, and a big pinch of salt or two. Fresh black pepper can finish it off. Taste and adjust to your liking. Dollop over the pasta generously.
This recipe originally appeared in I Can Cook Vegan.
Lentil Bolognese With Walnuts
Ingredients
- 12 ounces lasagna noodles
- 1 1/2 cups cooked lentils or 15-ounce can, drained and rinsed
- 2 tablespoons olive oil
- 2 ribs celery finely chopped
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
- 1 cup finely chopped walnuts divided
- 1 24-ounce can crushed tomatoes with basil
- 1 teaspoon salt
- 1/4 cup finely chopped fresh flat-leaf parsley for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a wide shallow bowl, mash the lentils with a fork until about half mashed with some whole lentils remaining. Set aside.
- Preheat a large sauté pan over medium heat. Sauté the celery and onion in the oil with a pinch of salt for about 5 minutes, until the onions are translucent. Add the garlic and sauté until fragrant, about 30 seconds. Mix in the thyme, oregano, red pepper flakes, and black pepper. Add the tomatoes and salt and stir to combine. Cover, leaving a small gap for steam to escape, and cook for 15 minutes.
- Break the lasagna noodles roughly in half. Add them to the boiling water one by one to prevent sticking. Stir often until cooked according to package directions.
- Add the mashed lentils and 1/2 cup of the walnuts to the sauce. Cook uncovered for 5 more minutes.
- Use a slotted spoon to transfer the noodles into the sauce. Toss well and cook for 3 minutes more until the sauce has sunk into the noodles. Serve topped with the remaining 1/2 cup walnuts and fresh parsley.
