High Protein Lentil Bolognese | My New Kitchen + Naked Wines!

Prep ingredients by chopping garlic, onions, walnuts, and fresh basil.

Heat olive oil in a pan.

Add chopped onions and cook for a few minutes until softened.

Add chopped garlic, thyme, oregano, and salt; sauté for a couple more minutes.

Add tomato paste and cook, stirring continuously until it caramelizes and turns a darker red color.

Add dry red wine to deglaze the pan and cook down until the alcohol evaporates and it reaches a jammy consistency.

Add vegetable stock to deglaze the pan again.

Add soaked and drained lentils and chopped walnuts; stir to combine.

Allow to simmer for 20 minutes on low heat, stirring occasionally to prevent sticking.

Add a tin of chopped tomatoes and simmer for another 20 minutes to develop flavors.

Bring water to a boil in a large pot and add pasta; cook according to package instructions, then drain and set aside.

Once the bolognese is ready, add the sauce to the pasta, reserving some sauce for later. Add chopped basil before serving.

Equipment Needed

Spice Level:

Dietary