1. Can I freeze Lentil Walnut Bolognese?

Yes! Lentil Walnut Bolognese freezes beautifully. Let the sauce cool completely, then portion it into airtight containers or silicone freezer bags. The sauce can be stored in the freezer for as long as two months without losing its flavor. When ready to use, thaw overnight in the fridge or reheat directly from frozen with a splash of broth or water.

2. What kind of lentils work best for this recipe?

Use brown or green lentils , which hold their shape well and have a hearty texture. Avoid red lentils; they cook down too quickly and become mushy, which changes the consistency of the Bolognese.

3. Can I make Lentil Walnut Bolognese without nuts?

Absolutely. If you have a nut allergy or prefer a nut-free version, substitute the walnuts with sunflower seeds , chopped mushrooms , or even textured vegetable protein (TVP) for a similar texture and protein profile.

4. What pasta pairs best with this sauce?

Hearty noodles like rigatoni , penne , or tagliatelle hold up really well to the chunky sauce. For a lighter option, serve it over spiralized zucchini or Cottage Cheese Flatbread for a low-carb twist.

5. Is Lentil Walnut Bolognese high in protein?

Yes, it’s one of the best high-protein vegan meals out there. One serving delivers around 22 grams of plant-based protein , thanks to the combination of lentils, walnuts, and a side of whole-grain or legume-based pasta.

How to Make the Best Lentil Walnut Bolognese in 30 Minutes

Name: Lentil Walnut Bolognese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 medium carrot, finely diced; 1 celery stalk, finely diced; 1½ cups cooked brown or green lentils (or ¾ cup dry, cooked ahead); ¾ cup walnuts, finely chopped or pulsed in a food processor; 1½ cups crushed tomatoes (canned or fresh); 2 tbsp tomato paste; ½ tsp dried oregano; ½ tsp dried thyme; ¼ tsp red pepper flakes (optional); Salt and pepper, to taste; ½–¾ cup vegetable broth or water (to loosen sauce); Fresh basil or parsley (for garnish); 12 oz spaghetti, rigatoni, or gluten-free pasta; Vegan parmesan (optional)

Description

A hearty, high-protein vegan Bolognese made with lentils, walnuts, and aromatic veggies. Ready in 30 minutes.

Ingredients

Scale

1 tbsp olive oil

1 medium yellow onion, finely diced

2 cloves garlic, minced

1 medium carrot, finely diced

1 celery stalk, finely diced

1½ cups cooked brown or green lentils (or ¾ cup dry, cooked ahead)

¾ cup walnuts, finely chopped or pulsed in a food processor

1½ cups crushed tomatoes (canned or fresh)

2 tbsp tomato paste

½ tsp dried oregano

½ tsp dried thyme

¼ tsp red pepper flakes (optional)

Salt and pepper, to taste

½–¾ cup vegetable broth or water (to loosen sauce)

Fresh basil or parsley (for garnish)

12 oz spaghetti, rigatoni, or gluten-free pasta

Vegan parmesan (optional)

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Instructions

1. In a large skillet or saucepan, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened.

2. Add garlic and walnuts. Toast for 2 minutes to enhance the flavor.

3. Stir in tomato paste and crushed tomatoes. Mix well, then add lentils, oregano, thyme, and red pepper flakes. Season with salt and pepper.

4. Add vegetable broth gradually until the sauce reaches a rich consistency. Simmer uncovered for 10–12 minutes.

5. Cook pasta separately until al dente. Drain and reserve some pasta water.

6. Adjust seasoning. If needed, loosen the sauce with pasta water or broth. Add fresh basil just before serving.

7. Serve over pasta and garnish with herbs or vegan parmesan.

Notes

For oil-free version, sauté in broth.

Can be frozen for up to 2 months.

Perfect for lasagna, baked potatoes, or stuffed peppers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 6 g
Sodium: 310 mg
Fat: 18 g
Saturated Fat: 1.5 g
Unsaturated Fat: 16.5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 13 g
Protein: 22 g
Cholesterol: 0 mg