Lentil Bolognese with black lentils and walnuts

Ingredients for 4 servings:

• 1 onion(s), red
• 1 garlic clove(s)
• 3 tbsp tomato paste
• 190 g beluga lentils
• 40 g walnuts
• 750 ml vegetable stock
• 400 g tomatoes, pureed
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 pinch(s) of sugar
• some salt and pepper
• 450 g whole wheat pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

simple and vegan

Dice the onion and sauté in a large pot. Finely chop the garlic clove and sauté briefly. Add tomato paste and roast briefly. Wash the beluga lentils thoroughly under warm running water. Finely chop the walnuts. Add the beluga lentils and walnuts to the pot, deglaze with vegetable stock, and simmer with the lid closed for 15 minutes. Add the passata, thyme, oregano, and a pinch of sugar and simmer with the lid closed for another 20 minutes. Meanwhile, cook the whole-wheat pasta. Season the sauce with salt and pepper and pour over the pasta.