Hearty Lentil Bolognese

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Hearty Lentil Bolognese

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  • Author: Anna Rios
  • Total Time: 40 minutes


(You can sub tomato paste and crushed tomatoes for a jar of your fav tomato sauce)
  • 1 medium white onion
  • 4 garlic cloves, minced
  • 1/4 cup dry vegan white wine
  • 2 cups Cremini mushrooms
  • 1 cup dry green lentils
  • 3 cups vegetable broth
  • 1 cup water
  • 1 small can of tomato paste
  • 1 (28oz) can of crushed tomatoes
  • 4 large basil leaves
  • 2 bay leaves
  • 1/2 cup walnuts, chopped
  • Cooked spaghetti
  • Salt and pepper to taste


  1. Boil vegetable broth in a medium pot, add lentils, bay leaves and turn down to a simmer. Cook for 15 minutes or until lentils are soft but not mushy.
  2. Chop onion, mushrooms and mince garlic. Turn large pan on medium heat and add splash of water to sauté veggies. When water has been absorbed add white wine and sauté until onions are translucent and slightly brown.
  3. When lentils are done cooking add to large pan (along with excess vegetable broth if any) with cooked veggies.
  4. Add crushed tomatoes, tomato paste, basil and water to the pan. Mix well with lentils and veggies. Add salt and pepper to taste and simmer for 10 minutes. Finally add crushed walnuts after heat has been turned off. Add to pasta and enjoy!
  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 6 servings

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