Red Lentil Bolognese | Rowena G's Recipes

Ingredients

• 185g red lentils
• 1 ½ tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 ½ teaspoons kosher/sea salt, plus more to taste
• Freshly ground black pepper to taste
• 1 140g tube of tomato paste
• 120 ml dry red wine
• 750 ml vegetable stock
• 40g walnuts (or pecans), crushed finely in a small food processor
• 1 500g bottle of crushed tomatoes or passata
• 1 tablespoon high-quality balsamic vinegar*****
• Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)