This vegan bolognese is super nutritious and delicious! The Lentils and walnuts pack in lots of protein and omega-3, and are a healthy replacement. It's bursting with flavor from spices like geera (cumin), roasted garlic tomato sauce, and seasonings.  

Lentil-Walnut Bolognese [Vegan]



  • 1 cup chopped walnuts
  • 1 Can of lentils
  • 1 tablespoon vegan butter
  • 2 tablespoons finely chopped pimentos
  • 2 teaspoons minced garlic
  • 1 Small onion, diced
  • 2 teaspoons roasted geera or cumin
  • 2 tablespoons chopped chive and celery
  • 2 teaspoons roasted geera (or sub for cumin)
  • 2 Cups roasted garlic tomato sauce
  • 2 Cups roasted garlic tomato sauce
  • 3 tablespoons water (adjust if needed)
  • 3-4 tablespoons coconut sugar
  • 1/2-1 cup grated vegan cheese
  • 1 box Gemelli pasta (or pasta of choice)


  1. Put your pasta to boil in salted water, then start the sauce while the pasta is cooking
  2. Toast chopped walnuts in a heated pan, tossing frequently until browned and fragrant. Note: nuts can burn quickly, so keep a close eye on the nuts while toasting).
  3. Remove the walnuts from the pan and set aside
  4. Add vegan butter to the same heated pan.
  5. When the butter has melted, add celery, chive, garlic, pimentos and onions and saute until fragrant and the onions are tender.
  6. Add the roasted geera (or cumin) and combine with the rest of seasonings in your pan.
  7. Now add your lentils and toasted walnuts and mix to properly combine with the seasonings.
  8. Pour in the tomato sauce and water, and stir to combine. Cover and allow to simmer for approximately 5 minutes.
  9. Uncover, and stir in coconut sugar.
  10. Add your vegan cheese, mix everything together, and allow to simmer for another minutes or two.
  11. Remove from heat and serve lentil-walnut bolognese with pasta. Top with extra herbs and cheese.