Beetroot, Lentil & Walnut Bolognese Recipe

Name: Beetroot, Lentil & Walnut Bolognese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1 packet pasta of choice; 2 tablespoons olive oil; 1 brown onion, finely diced; 2 stalks celery, finely sliced; 1 medium carrot, grated; 1/2 teaspoon fine salt; 1 medium beetroot, ends trimmed and grated; 1 medium zucchini, ends removed and grated; 4 cloves garlic, peeled and crushed; 1/4 cup tomato paste; 8 sprigs thyme, leaves removed and stems discarded; 6 sprigs oregano, leaves only, finely chopped; 3 sprigs sage, leaves only, finely chopped; 2 x 400g tin diced or crushed tomatoes; 250ml vegan stock or water; 1/2 cup walnuts, very finely chopped; 1 can brown lentils; 2 tablespoons vegan butter (optional)

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Easy peasy

Comfort food

Entertaining

Lazy dinners

Main meals

Sauces & dips

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Easy peasy

Comfort food

Entertaining

Lazy dinners

Main meals

Sauces & dips

There’s ‘Bolognese’, and then there’s this. Loads of veggies, lentils, and walnuts create a mince-like texture, and the beetroot lends this dish not only a subtle earthy flavour, but the most stunning vibrant hue!

You will need

Serves 6

1 packet pasta of choice
2 tablespoons olive oil
1 brown onion, finely diced
2 stalks celery, finely sliced
1 medium carrot, grated
1/2 teaspoon fine salt
1 medium beetroot, ends trimmed and grated
1 medium zucchini, ends removed and grated
4 cloves garlic, peeled and crushed
1/4 cup tomato paste
8 sprigs thyme, leaves removed and stems discarded
6 sprigs oregano, leaves only, finely chopped
3 sprigs sage, leaves only, finely chopped
2 x 400g tin diced or crushed tomatoes
250ml vegan stock or water
1/2 cup walnuts, very finely chopped
1 can brown lentils
2 tablespoons vegan butter (optional)

Recipe: Panacea's Pantry

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Directions

10 mins to prep

35 mins to cook

Step 1

Heat a medium size pot, then add the olive oil and allow to heat for 30 seconds or until the oil begins to shimmer. Turn down heat to low and add the onion, celery, carrot and salt. Sauté for 5–10 minutes, stirring regularly, or until the veggies are softened and the onion translucent.
Step 2

Add the beetroot and zucchini to the pot, sautéing for a further 5 minutes. Next, add the garlic and tomato paste and cook a further 1 minute, stirring frequently or until the garlic becomes fragrant and the tomato paste has darkened in colour. During this time, get a pasta pot full of water and bring to a boil. Add salt into the water and cook pasta as per packet instructions.
Step 3

Now add the fresh herbs, diced tomatoes, stock and walnuts to the sauce pot. Place the lid on the pot and bring to a boil, reduce heat to low and move the lid to ajar (if your lid has steam holes you do not need to do this). Simmer for 20 minutes, stirring every 5 minutes to prevent the sauce sticking to the bottom. In the last 5 minutes of cooking, drain the lentils and add to the sauce.
Step 4

Once your sauce has cooked, turn off the heat. Add the optional butter and stir through. The butter helps to balance the acidity of the tomatoes in this sauce, however it is an optional step and we love this sauce with or without the butter added.
Step 5

Serve the pasta in bowls and top with the sauce. Enjoy!