Lentil Bolognese With Walnuts
A quick and easy lentil bolognese made with mashed lentils, chopped walnuts, crushed tomatoes, and herbs, tossed with lasagna noodles. Rich and satisfying.
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.
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