Lentil & Walnut Bolognese with Spelt Pasta
A hearty, plant-based take on the Italian classic that doesn't skimp on depth or satisfaction. Brown lentils and finely chopped walnuts simmer in a rich tomato sauce until thick and deeply savory, then spooned over nutty spelt pasta. Ready in under an hour, it's the kind of bowl that makes you forget meat was ever part of the equation.
For 4 servings
- prep · ~10 min
Prep the vegetables and walnuts.
1.Finely dice the onion, carrot, and celery into small, even pieces.2.Mince the garlic cloves.3.Finely chop the walnuts until they resemble coarse crumbs. - saute · ~15 min
Build the sofrito base.
1.Heat olive oil in a large skillet over medium heat.2.Add onion, carrot, and celery. Sauté until soft and golden, about 8-10 minutes.3.Stir in garlic and chopped walnuts. Cook for 2 more minutes until fragrant.4.Add tomato paste and cook for 1 minute, stirring constantly, to caramelize it.TIPDon't rush the sofrito — deeply golden vegetables are the foundation of the sauce's flavor. - simmer · ~35 min
Simmer the lentil bolognese sauce.
1.Add the rinsed brown lentils, crushed tomatoes, water, oregano, basil, chili flakes, black pepper, and a pinch of salt to the skillet.2.Bring to a lively simmer, then reduce heat to low.3.Cover partially and cook for 30-35 minutes, stirring occasionally, until lentils are tender and sauce is thick and rich.4.If the sauce gets too thick, add a splash of water.TIPThe sauce is ready when a wooden spoon dragged through it leaves a trail that slowly fills back in. - boil · ~12 min
Cook the spelt pasta.
1.While the sauce simmers, bring a large pot of water to a rolling boil.2.Add salt to the boiling water.3.Cook spelt pasta according to package directions until al dente.4.Reserve about 1 cup of pasta water, then drain the pasta in a colander.TIPSpelt pasta can go from al dente to mushy quickly — start checking it 2 minutes before the package time. - mix · ~2 min
Toss pasta with the bolognese sauce.
1.Add the drained pasta directly into the skillet with the lentil-walnut sauce.2.Toss thoroughly to coat every piece. Add a splash of reserved pasta water if needed to loosen the sauce.3.Cook together for 1 minute on low heat so the pasta absorbs the flavors. - garnish
Garnish with fresh basil and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Finely dice the soffritto vegetables to ensure they melt into the sauce.
- 2Toast the chopped walnuts in the pan for a minute before adding liquid to deepen their nutty flavor.
- 3Reserve extra pasta water — it’s key to loosening the sauce without thinning its richness.
- 4Simmer the lentils just until tender; overcooking turns them mushy and ruins the texture.
- 5Cool leftover bolognese completely before refrigerating; it thickens further and tastes even better the next day.
- 6Taste the sauce before salting — canned tomatoes and salted pasta water already contribute sodium.
- 7Use a wide skillet for the sauce to allow efficient evaporation and faster thickening.
Adapt it for your goals.
Gluten-free
Replace spelt pasta with your favorite gluten-free pasta (e.g., brown rice or chickpea penne) — the lentil-walnut sauce is naturally gluten-free and pairs well with any sturdy noodle.
lower fatLower-fat
Use only 1 tablespoon olive oil and dry-toast the walnuts in a non-stick pan before adding them to the sauce — you'll keep the nutty savoriness while cutting back on added fats.
herb forwardHerb-forward
Swap dried basil and oregano for 3 tablespoons of fresh chopped parsley and 1 tablespoon fresh thyme stirred in at the end for a brighter, garden-fresh finish.
Why this is on our healthy list.
High in Plant Protein
Brown lentils and walnuts together provide a complete protein profile from plant sources, supporting muscle repair and satiety.
Rich in Fiber
Lentils and spelt pasta deliver both soluble and insoluble fiber, promoting digestive regularity and steady blood sugar levels.
Heart-Healthy Fats
Walnuts are packed with omega-3 fatty acids, which support cardiovascular health and reduce inflammation.
Good Source of Iron
Lentils are rich in non-heme iron; pairing them with vitamin C from the tomatoes enhances absorption.
Frequently asked questions
Yes, green lentils work well but hold their shape more firmly — cook them for 5-10 extra minutes until tender.
