Vegan Bolognese with Lentils and Walnuts

Ingredients

• 1 cup lentils, brown or green, dried
• 3 cups water
• 1 tablespoon extra virgin olive oil (optional)
• 1 medium onion, finely diced
• 4 cloves of garlic, minced
• 2 stalks celery, finely chopped
• 1 medium carrot, finely shredded
• 1/3 cup finely chopped walnuts
• 1 (28-ounce) can crushed or diced tomatoes, with juice
• 3 tablespoons tomato paste
• 1 tablespoon soy sauce, reduced sodium
• 1/3 cup red wine (optional)
• 1 tablespoon Italian seasoning blend
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (optional)
• 12 ounces spaghetti noodles, uncooked (or other pasta, as desired)
• 1/3 cup chopped fresh herbs (i.e. basil, thyme, oregano)

Instructions

1. 1

   Place a Dutch oven or large saucepan on medium heat and add lentils and water to the pot. Bring to a simmer, and cook for 10 minutes, uncovered.

2. 2

   Add olive oil, finely chopped onion, minced garlic, finely chopped celery, finely shredded carrot, and finely chopped walnuts, and cook for 5 minutes, stirring frequently.

3. 3

   Add canned tomatoes, tomato paste, soy sauce, red wine, Italian seasoning, black pepper, and salt (optional). Stir well and simmer, uncovered, for 10-15 minutes, stirring occasionally, until thickened and vegetables are tender. May need to cook longer to reduce extra moisture until you achieved desired consistency.

4. 4

   Meanwhile, bring a large pot of water to boil to cook pasta. Add dry spaghetti noodles, and cook until al dente, according to package instructions (about 7 minutes). Drain noodles in colander.

5. 5

   To serve: Divide spaghetti noodles among 6 serving plates or pasta bowls (about 1 ¼ cups each). Top with 1 cup of Bolognese sauce. Sprinkle with 1 tablespoon chopped herbs. Alternatively, place spaghetti noodles in one large serving bowl, Bolognese sauce in another large serving bowl, and chopped herbs in a small dish, allowing guests to serve themselves as desired.