Lentil and walnut bolognese

Ingredients

For 6 servings.

• 340 g egg-free pasta
• 185 g dried red lentils
• 1 large onion
• 4 garlic cloves
• 1½ tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 150 g tomato purée
• 120 ml vegan red wine, optional
• 720 ml vegan vegetable stock
• 32 g chopped walnuts
• 410 g crushed tomatoes
• 1 tbsp balsamic vinegar
• Parsley or basil to serve
• Salt and black pepper to taste

Step-by-step method

1. Soak the lentils for 30 minutes, then drain. Chop the onion, garlic and walnuts.
2. Cook the onion in the oil for about 10 minutes, adding splashes of water if it sticks. Add garlic, dried herbs, salt and pepper; stir for 1 minute.
3. Add the tomato purée and cook for 2–3 minutes. If using wine, pour it in and reduce for 1–2 minutes.
4. Add the stock, lentils and walnuts. Simmer for 20 minutes, stirring occasionally.
5. Add the crushed tomatoes and cook for another 15–20 minutes, until the lentils are tender and the sauce is thick. Add water if needed.
6. Cook the pasta according to the packet and reserve a ladle of cooking water. Finish the sauce with balsamic vinegar, toss with the pasta, and loosen with the reserved water. Add the fresh herbs.