Instructions
Soak the Lentils: Place the lentils in water and soak for 30-60 minutes.
Cook the Onions: Heat olive oil in a large sauté pan over medium-high heat. Add the onions with a pinch of salt and cook, stirring occasionally, until golden brown (about 5 minutes). Deglaze the pan with a few spoons of water as needed, stirring frequently, and cook until softened, 9-10 minutes.
Add Garlic and Seasonings: Stir in the garlic, thyme, oregano, salt, and pepper. Cook for 60-90 seconds, stirring frequently.
Caramelize the tomato paste:
Stir in the tomato paste and cook for 2-3 minutes, stirring often, until it turns a deeper red color.
Deglaze with wine (optional): Pour in red wine, scrape up any browned bits, and cook for 1-2 minutes until the alcohol smell dissipates.
Simmer with broth, lentils, and walnuts: Add vegetable broth to deglaze, stirring to combine. Stir in the lentils and walnuts, bring to a boil, then reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally.
Add crushed tomatoes:
Stir in the crushed tomatoes and simmer for another 15-20 minutes until the lentils are tender but al dente.
Cook the Pasta:
Boil salted water, add the pasta, and cook until al dente. Reserve a ladle of pasta water, then drain without rinsing.
Adjust the seasonings:
Taste the bolognese, adding salt and pepper as needed. Stir in balsamic vinegar to finish.
Combine and Serve:
Toss the cooked pasta with the bolognese sauce, adding pasta water if needed for coating. Garnish with parsley or basil and serve immediately.
Nutrition Information
Serving: 1 serving, Calories: 434 kcal, Carbohydrates: 74g, Protein: 18g, Fat: 8g, Saturated fat: 1g, Sodium: 873mg, Fiber: 14g, Sugar: 9g.
