Lentil & Walnut Pasta Bolognese (Vegan)

Lentil Walnut Bolognese Recipe Vegan

Lentil Walnut Bolognese Recipe Vegan

Lentil & Walnut Pasta Bolognese

Pasta and bolognese is the ultimate comfort food if you ask me. Hearty and cosy, it hits the spot every time. If you’re vegan, vegetarian, trying to reduce your meat intake or simply looking to experiment with a new recipe, this Lentil & Walnut Pasta Bolognese is for you!

This recipe is jam-packed with plant-based protein and is rich in fibre – which is important for a healthy digestive system and can help lower cholesterol levels in the body. Lentils offer an abundance of different nutrients, including iron, magnesium, potassium, zinc and folate, while walnuts pack in the plant-based omega-3.

You can use any pasta you like – I thought these conchiglioni pasta shells looked cute in the photo – but feel free to use spaghetti, penne or your favourite pasta (or any gluten-free option if that’s your preference).

If you like this recipe for Lentil & Walnut Pasta Bolognese, I think you’ll love my Teriyaki Glazed Salmon, Sticky Peanut Butter Tofu, Baked Aubergine with Tahini, Baba Ganoush and Stuffed Sweet Potatoes with Chickpeas!

Let me know if you make this on Instagram: @elibrechernutrition – I would love to see your creations!

Lentil Walnut Bolognese Recipe Vegan

Lentil & Walnut Vegan Bolognese & Pasta

Prep Time: 15 minutes

Cooking Time: 45 minutes

Serves 4


  • 1 tbsp olive oil
  • 1 onion, minced
  • 2 carrots, grated
  • 2 sticks celery, minced
  • 3 crushed garlic cloves
  • 1 tsp dried paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 (400g) tins chopped tomatoes
  • 100g dried lentils, rinsed
  • 75g walnuts, finely chopped
  • 475 ml vegetable stock
  • 250g pasta, for serving


  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots and celery and cook for around 10 minutes, until soft. Add the garlic and cook for another 1 minute.
  2. Add the paprika, oregano, thyme, salt and pepper, mixing the herbs in with the vegetables. Add the tinned tomatoes, lentils and finely chopped walnuts and stir everything together, then pour over the stock and give it another mix.
  3. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook for 45 minutes, stirring occasionally, until the lentils are cooked through and tender.
  4. 10 minutes before serving, cook the pasta in a separate pan according to package instructions (or to your liking). Serve the Bolognese sauce over pasta with a sprinkle of and pepper, to taste.


If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!


If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations

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