Lentil Walnut Bolognese with Spaghetti

You can make the most amazing, savory, nutritious bolognese without any meat! Yes, that’s right! Just cook up an easy, healthy pasta sauce with lentils, walnuts, and tomato products, which provide just the right amount of pizzazz to pasta recipes, such as this hearty, plant-based (vegan) Lentil Walnut Bolognese with Spaghetti dish. The deep red color of tomatoes is a calling card for lycopene—the plant compound linked with antioxidant and anti-inflammatory activity. In fact, lycopene is more available to the body in its cooked form, as in cooked tomato products, like pasta sauce, canned tomatoes, and tomato paste. Including these healthy plant foods in your diet more often is linked with prostate cancer protection.

Eating more pulses—beans, lentils, dried peas—is a healthy, cancer-fighting strategy too. In this super easy, one-dish meal, you swap out a traditional meat-based sauce for a tomato-forward, lentil and walnut Bolognese sauce, smothered over spaghetti noodles. Savory and delicious, your whole family will love it. Plus, it’s easy on the pocketbook and makes great leftovers the next day!

Check out the video for this delicious, plant-based recipe here.

Lentil Walnut Bolognese with Spaghetti

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(11 votes, average: 4.00 out of 5)
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4 from 11 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Cook up an easy, healthy pasta sauce with lentils, walnuts, and tomato products in this hearty, plant-based, (vegan), budget-friendly Lentil Walnut Bolognese with Spaghetti dish.

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Ingredients

• 1 cup brown lentils, dried
• 4 cups water
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 2 stalks celery, finely chopped
• 1 medium carrot, finely shredded
• 1/3 cup finely chopped walnuts
• 1 28-ounce can crushed or diced tomatoes, with juice
• 3 tablespoons tomato paste
• 1 tablespoon soy sauce, reduced sodium
• 1/3 cup red wine
• 1 tablespoon Italian seasoning blend
• ½ teaspoon black pepper
• ¼ teaspoon salt (optional)
• 12 ounces spaghetti noodles, uncooked
• Garnish: 1/3 cup chopped fresh basil

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Instructions

1. Place a Dutch oven or large saucepan on medium heat and add lentils and water to the pot. Cover with a lid, bring to a simmer, and cook for 10 minutes.
2. Remove lid and continue to cook lentils for about 2 minutes until almost tender and liquid is absorbed.
3. Add olive oil, finely chopped onion, minced garlic, finely chopped celery, finely shredded carrot, and finely chopped walnuts, and cook for 5 minutes, stirring frequently.
4. Add canned tomatoes, tomato paste, soy sauce, red wine, Italian seasoning, black pepper, and salt (optional). Stir well and cover. Simmer for 10-15 minutes, stirring occasionally, until thickened and vegetables are tender.
5. Meanwhile, bring a large pot of water to boil to cook pasta. Add dry spaghetti noodles, and cook until al dente, according to package instructions (about 7 minutes). Drain noodles in colander.
6. To serve: Divide spaghetti noodles among 6 serving plates or pasta bowls (about 1 ¼ cups each). Top with 1 cup of Bolognese sauce. Sprinkle with 1 tablespoon chopped basil. Alternatively, place spaghetti noodles in one large serving bowl, Bolognese sauce in another large serving bowl, and chopped basil in a small dish, allowing guests to serve themselves as desired.

Lentil Walnut Bolognese

Tomato products provide just the right amount of pizzazz to pasta recipes, such as this hearty, plant-based spaghetti dish created by Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian for American Institute for Cancer Research - AICR. Get the full recipe: https://sharonpalmer.com/lentil-walnut-bolognese-with-spaghetti-vegan/ Sponsored by Tomato Wellness Video Editor: Christian Javryd Editing

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, September 26, 2019

Notes

Make this recipe gluten-free by using gluten-free sodium and noodles.

• Category: Dinner
• Cuisine: Italian, American

Nutrition

• Serving Size: 1 serving
• Calories: 463
• Sugar: 5 g
• Sodium: 294 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Carbohydrates: 78 g
• Fiber: 16 g
• Protein: 20 g

Keywords: vegan pasta, healthy pasta, lentil bolognese

For other favorite, plant-based pasta dishes, try the following:

Mushroom Strogranoff
Pasta with Marinara and Roasted Vegetables
Penne with White Beans and Greens

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This recipe, video, and photography was created by Sharon Palmer, MSFS, RDN in partnership with AICR.

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