With a deeply rich and robust sauce, this plant-based Lentil Bolognese is every bit as delicious as a traditional bolognese. Family members will love it and guests will swoon!
Place the onion, carrot, celery, garlic, mushrooms and walnuts (or pecans) in the bowl of a food processor. Pulse a few times until everything is finely chopped. Do not over-process. Alternatively, chop the veggies with a knife until very finely diced.
Heat olive oil in a large pot or deep skillet over medium heat. Add the chopped vegetable mixture, Italian seasoning, red pepper flakes (if using), 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until vegetables are very soft and just starting to brown, about 12 minutes. Push the veggies to the side and add tomato paste; cook, stirring often, until it slightly caramelizes and darkens in colour, about 1-2 minutes.
Pour in the red wine and allow to cook-off for about 2 minutes. Add the crushed tomatoes, bay leaves and broth, stirring to scrape any bits that have stuck to the bottom of the pan. Stir in the lentils, bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until lentils are soft and tender and most of the liquid has cooked off, about 30-35 minutes (cooking time will vary depending on the type of lentil you used).
Stir in the balsamic vinegar; taste and adjust seasoning adding a little more salt, and/or pepper, if necessary.
Serve with pasta, spaghetti squash noodles, zucchini noodles, or a creamy polenta.
Notes
Like most stews and braises, this lentil bolognese is a great dish to make ahead. Once cooled, refrigerate for up to 4 days ahead.
Depending on the lentils you use, adjust the cooking time. Likewise, some lentils are stronger in flavour and earthiness and will require a bit more salt or they will taste bland.