Walnut Plant-Based Bolognese

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Step 1.

Thinly slice up the onion, garlic, carrots and celery.

Step 2.

Add a splash of olive oil to a large frying pan. Add the onion, garlic, carrots and celery along with some oregano. Fry until soft.

Step 3.

Add the lentils and 100g of finely chopped walnuts. Give it a stir.

Step 4.

Pour in the tomatoes and 600ml of water. Add the bay leaf and let the sauce simmer away until it is nice and thick.

Step 5.

When the lentils are cooked (50 minutes), add the chopped parsley and basil (reserving some for garnish) and season with salt and pepper.

Step 6.

Get the spaghetti on.

Step 7.

Roughly chop 50g of the walnuts and toast them in a pan without oil.

Step 8.

Toss the cooked spaghetti in with the bolognese and the juice of 1 lemon.

Step 9.

Serve in bowls with the remaining herbs and the toasted walnuts scattered on top. Enjoy!

1 Onion
3 Cloves of Garlic
2 Carrots
2 Sticks of Celery
2 Tsp Dried Oregano
300g Red Lentils
150g Walnuts
1 Bay Leaf
Bunch of Parsley
Bunch of Basil
800g Tinned Tomatoes
1 Lemon
400g Wholewheat Spaghetti
Olive Oil