Lentil Bolognese Hearty Vegan (Printable Version)

Rich lentil bolognese with walnuts and herbs for a deeply satisfying vegan meal over pasta or polenta.

# Ingredients:

→ Aromatics and Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced (approximately 2 to 2.5 cups)
03 - 1.5 cups carrots, diced
04 - 1.5 cups celery, diced
05 - 4 to 6 cloves garlic, roughly chopped

→ Seasoning and Herbs

06 - 1.5 teaspoons salt
07 - 0.5 teaspoon ground black pepper
08 - 0.25 teaspoon chili flakes (optional)
09 - 1 tablespoon fresh oregano or thyme, or 2 teaspoons dried Italian herbs

→ Sauce and Base

10 - 1/3 cup tomato paste
11 - Generous splash red wine (approximately 60 ml, optional)
12 - 1.5 cups diced tomatoes with juices, or 400 grams (1 can) diced or crushed tomatoes
13 - 3.5 cups vegetable stock or broth, or same amount of water plus 2–3 bouillon cubes

→ Protein and Enhancers

14 - 1.25 cups black caviar lentils or other small lentils
15 - 0.75 cup ground toasted walnuts, hemp hearts, or ground pecans
16 - 2 teaspoons balsamic vinegar

# Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 2–3 minutes until fragrant.
02 - Reduce heat to medium. Add carrots, celery, chopped garlic, salt, ground black pepper, optional chili flakes, and herbs. Sauté while stirring for 7–8 minutes, allowing the vegetables to soften.
03 - Stir in tomato paste and cook for 1–2 minutes until slightly browned to deepen the flavor. Deglaze with a splash of red wine, scraping any browned bits from the bottom, and simmer until most of the wine evaporates. Add diced tomatoes and their juices, then cook for 2–3 minutes to concentrate the flavors.
04 - Add the lentils, vegetable stock, and walnuts, hemp hearts, or pecans. Bring to a boil, cover tightly, reduce heat to low, and simmer gently for 20–25 minutes until the lentils are tender. Cooking time may vary depending on lentil variety.
05 - Uncover and continue cooking, stirring occasionally, until most of the liquid has evaporated and the consistency is thick. Stir in balsamic vinegar and adjust salt, pepper, vinegar, and chili flakes according to taste.
06 - Serve tossed with pasta or over creamy polenta, and optionally top with vegan cheese or grated pecorino if desired.

# Notes:

01 - For faster cooking, use small lentil varieties such as French green lentils or split red lentils. Brown lentils require a longer cooking time.
02 - If using hemp seeds, select shelled 'hearts' to avoid a gritty texture.
03 - Enhance depth of flavor by adding a splash of soy sauce or a spoonful of miso paste dissolved in water if vegetable broth is bland.
04 - Keeps well in the refrigerator for up to 4 days; suitable for preparing in advance.
05 - Adjust final seasoning to taste, keeping flavors slightly pronounced for pairing with pasta.

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