Pantry Friendly Red Lentil Bolognese by Nisha Vora Vegan Recipes

Ingredients

• 1 tbsp Olive oil
• 2 Medium onions, finely diced
• 4 cloves Garlic, minced
• 1 tube Tomato paste
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1/2 cup Dry red wine (optional)
• 1.5 cups Red lentils, rinsed
• 1 cup Walnuts, finely chopped
• 4 cups Vegetable broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 lb Pasta of choice

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 8-10 minutes, until softened and lightly browned, building a savory base.
2. Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant, then add the entire tube of tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
3. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 3-5 minutes.
4. Add the rinsed red lentils and finely chopped walnuts to the pot. Stir well to combine with the onion and tomato mixture, coating everything evenly.
5. Pour in the vegetable broth and season with salt and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes.
6. Cook, stirring occasionally, until the lentils are tender and have broken down, creating a thick, rich sauce. Adjust seasoning if necessary.
7. While the bolognese simmers, cook your pasta according to package directions until al dente. Drain the pasta, reserving about a cup of pasta water.
8. Toss the cooked pasta with the red lentil bolognese. Add a splash of reserved pasta water if needed to reach your desired sauce consistency. Serve immediately.