Red Lentil Bolognese with Walnuts

Red lentil bolognese with walnuts, tomatoes, carrots, and garlic served over pasta. This hearty vegetarian stovetop dinner is ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 medium carrot
• 2 garlic cloves
• 1 cup red lentils
• 0.5 cup walnuts
• 1 can, 28 ounces crushed tomatoes
• 2 cups water
• 1.5 teaspoons kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon dried oregano
• 8 ounces pasta

Cooking instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and carrot and sauté for 5 to 7 minutes, until softened. (about 7 min) — Medium heat
2. Add the garlic and sauté for 30 seconds, until fragrant. (about 0.5 min) — Medium heat
3. Stir in the lentils, walnuts, crushed tomatoes, water, salt, pepper, and oregano. Bring the sauce to a simmer. (about 5 min) — Medium-high heat
4. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are tender and the sauce is thick. Add a splash of water if needed. (about 25 min) — Medium-low heat
5. While the sauce simmers, boil the pasta in a separate pot of salted water according to the package directions until al dente. Drain well. (about 10 min) — Boiling
6. Spoon the lentil bolognese over the hot pasta and serve.