Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated carrots
  • 1 cup minced celery
  • 1 cup finely minced yellow onion
  • 6 garlic cloves, minced
  • 1 cup raw walnuts, finely chopped
  • 1 cup dried brown or green lentils, rinsed
  • 4 cups vegetable stock or broth
  • 1 (24-ounce) jar marinara sauce
  • 1 cup red wine, such as Pinot Noir
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1 pound cooked pappardelle or tagliatelle, for serving
  • Freshly grated Parmesan cheese or vegan Parmesan cheese, for serving (optional)

Instruction

  • Heat the oil in a large saucepan or braiser over medium heat
  • Once the oil is glistening, add the carrots, celery, and onions and cook until softened, about 6 minutes
  • Add the garlic and cook until fragrant, about 1 minute more
  • Add the walnuts and lentils, stir to combine
  • Add the stock, marinara, wine, garlic powder, Italian seasoning, pepper, and salt
  • Stir to combine again, then increase the heat to high and bring to a boil
  • Reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens and the lentils are cooked to your liking, about 35 minutes.Transfer 2 cups of the sauce to a blender or food processor and blend until mostly smooth
  • Return the blended sauce back to the pan and stir to combine
  • Taste and add more salt as needed
  • Serve the bolognese over your favorite pasta, topped with Parmesan if desired.