This vegetarian bolognese sauce tastes really good and has the texture  of a meat version.

INGREDIENTS

• 185g red lentils
• 1 ½ tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 ½ teaspoons kosher/sea salt, plus more to taste
• Freshly ground black pepper to taste
• 1 140g tube of tomato paste
• 120 ml dry red wine
• 750 ml vegetable stock
• 40g walnuts (or pecans), crushed finely in a small food processor
• 1 500g bottle of crushed tomatoes or passata
• 1 tablespoon high-quality balsamic vinegar*****
• Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

INSTRUCTIONS

1. Soak the lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prepare all the other ingredients.
2. Heat a 12-inch deep non-stick frying pan pan on a medium-high heat. Add the olive oil, and once it is hot, add the onions cook until the onions are softened and golden brown, 9-10 minutes.
3. Add the garlic, thyme, oregano. Stir frequently and cook for 60-90 seconds.
4. Stir in the tomato paste and cook for 2-3 minutes, stirring very frequently, until it is a little darker red in colour.
5. Pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
6. Pour in the broth and crushed tomatoes and stir into the tomato paste to combine. Add the lentils and walnuts and stir to incorporate. Heat until the mixture comes to a gentle boil, then reduce the heat to medium-low to maintain a simmer for 40 minutes, lid off, stirring occasionally.
7. Taste the bolognese and add salt and pepper to taste. Finish with the balsamic vinegar stirring to combine.
8. Serve with pasta or baked potato. Garnish with chopped parsley or basil, if using.

Original recipe at:

https://rainbowplantlife.com/wprm_print/5570