Smoky Lentil & Walnut Bolognese with Crispy Roast Potatoes! 🤩

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Smoky Lentil & Walnut Bolognese with Crispy Roast Potatoes! 🤩

This absolutely lovely bolognese has red lentils, toasted walnuts & mushrooms – packing an Unami punch.

Super versatile and brilliant with pasta, rice or crispy potatoes!

Here’s the bolognaise recipe - full recipe on my site.

Link in my bio ❤️

I hope you enjoy, much love. Niki xxx

For the bolognese

- 1 large onion chopped
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 200 g mushrooms finely chopped
- 1 red peppers chopped
- 1/2 tsp cumin seeds or ground
- 1/2 tsp thyme
- 1.5 tablespoon smoked paprika
- 75 g walnuts toasted
- 1 carrot roughly chopped
- 4 sundried tomatoes chopped finely
- 1 can of tomatoes
- 100 g dried red spilt lentils rinsed
- 500 ml water
- 1 tsp harissa paste
- 1 tbsp tamari/soy
- 1 tsp balsamic vinegar

To make the bolognese

- Add the olive oil & onion to a large pan and heat to a medium heat. Fry for approx 8-10 minutes until soft and browning.
- Add in the garlic, spices and stir for another few minutes, then add in the chopped mushrooms and red peppers and fry for 2-3 minutes.
- Add the walnuts to a pan and fry toast until lightly toasted. Allow to cool a little, then add them along with the carrots and sun-dried tomatoes to a food processor and blitz to a chunky crumb.
- Add the walnut mix to the pan, along with the tomatoes, lentils, water, harissa, balsamic and tamari.
- Simmer for 25 minutes.
- Season with salt, pepper

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