Tastiest EVER, Lentil-Walnut Bolognese Sauce Recipe!
This bolognese recipe tastes AUTHENTIC and is bursting with Italian flavours to bring the tastebuds alive.
Equipment
- Bunch fresh basil
- Chopping board
- Chopping knife
- Non-stick pan or saucepan
- Spice grinder, coffee grinder or small blender.
Ingredients
- 1 large chopped onion
- 1 cup red lentils
- 6 cloves crushed garlic
- 3 cups veggie stock
- 1 heaped tbsp tomato paste
- 1 heaped tbsp dried oregano
- 1 tsp dried parsley
- 2 cans chopped tomatoes
- 1 heaped tbsp paprika
- black pepper fresh, cracked
- 1 cup finely chopped walnuts You can sub with finely chopped mushrooms.
- Bunch chopped fresh basil
For the parmesan (optional)
- 2 tbsp sesame seeds or walnuts
- 2 heaped 2bsp nutritional yeast
- salt, pepper and garlic granules to taste
Instructions
- Finely dice your onion and start to fry in a large saucepan or non stick frying pan. Use splashes of hot water to prevent sticking and fry whilst preparing your garlic.
- Add your crushed garlic and fry for a further 5 minutes. Allow your garlic-onion mix to caramalise but still add splashes of hot water when it starts to stick too much.
- Now add your herbs (not fresh basil), spices and lentils. Dry fry for a minute before adding your veggies stock, tomatoes and tomato paste.
- Turn heat down low, cover and simmer for roughly 20-25 minutes or until your lentils are softened.
- Add your chopped walnuts and simmer for a further couple of minutes. If you need to add a little more fluid to get desired texture you can do so. Check flavours and add more herbs/spices to taste if needed..
- Lastly, turn off heat and add your chopped basil. Stir well.Serve with pasta of choice, homemade parmesan, and a big, green salad.
For homemade parmesan
- Add all ingredients to either a spice grinder, mini blender, or coffee grinder and whizz for 10-15 seconds until it's a fine powder. Don't let it clog into chunks as this means you've gone too far with the whizzing.If you don't have any means to blend your parmesan, use just plain nutritional yeast on top of your bolognese or whatever cheese you wish.