Spaghetti bolognese was my favourite childhood savoury meal growing up. I wasn’t a fan of veggies in any form, so a big bowl of pasta with all the sauce and garlic bread was the way to my heart!
This non meaty but oh so “meaty version” is a meal I’ve been having on repeat lately! I’m just obsessed with all the pulses at the moment and making super speedy meals that I can bulk prep and have for a few days running. So basically I say this serves 4… those 4 portions are usually all for me as this keeps well in the fridge as a grab and go, cold or reheated lunch or dinner.
You can of course cook your own lentils up, of the legumes they are the quickest but canned is just oh so convenient!
I create this recipe for Lifeforce… this is not a sponsored pot.
Lentil and Walnut Bolognese
Print RecipeIngredients
- 2 tbsp Lifeforce avocado oil
- 1 medium white onion finely chopped
- 2 garlic cloves minced
- 1 tbsp Lifeforce apple cider vinegar
- ½ tbsp honey
- 2 tsp smoked paprika
- 1 tbsp dried basil
- 50g walnuts, finely chopped
- 600ml passata or canned tomatoes
- 2 tbsp tomato paste
- 2 cans of lentils of choice, drained and rinsed well
- Salt and Pepper to taste
Instructions
Add oil to a hot pan. Toss onion and garlic into the pan and cook for 5 minutes.
Add the apple cider vinegar, honey, paprika, basil, walnuts, passata, tomato paste and lentils to the pan and stir well to combine. Bring to the boil and simmer for 15 - 20 minutes.
Season to taste with salt and black pepper.
Serve with pasta of choice or spaghetti and some parmesan if desired.
