Lentil and Walnut Bolognese with Penne
Red lentil and walnut bolognese with tomato purée and oregano, cooked on soffritto, then combined with penne.
- 100 g red lentils
- 80 g walnuts
- 400 g tinned tomatoes
- 1 whole onion
- 3 whole garlic cloves
- 1 whole carrot
- 1 whole celery stick
- 180 g penne pasta
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 1 tsp dried oregano
- 300 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Finely chop walnuts in a food processor until resembling breadcrumbs. Set aside.
- Step 2
Step 2: Dice onion, carrot and celery finely (this is soffritto base).
- Step 3
Step 3: Mince garlic cloves.
- Step 4
Step 4: Heat olive oil in a large pan over medium heat. Add soffritto and cook for 8 minutes, stirring occasionally, until vegetables soften.
- Step 5
Step 5: Add garlic and cook for 1 minute until fragrant.
- Step 6
Step 6: Stir in tomato purée and cook for 1 minute.
- Step 7
Step 7: Add chopped walnuts and cook for 2 minutes, stirring frequently.
- Step 8
Step 8: Pour in red lentils, tinned tomatoes and vegetable stock. Stir in oregano.
- Step 9
Step 9: Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until lentils break down and sauce thickens.
- Step 10
Step 10: Meanwhile, bring a large pot of salted water to boil. Add penne and cook according to packet instructions until al dente.
- Step 11
Step 11: Season bolognese with salt and pepper to taste.
- Step 12
Step 12: Drain pasta and divide between bowls. Top with lentil and walnut bolognese.
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