Walnut and Lentil Bolognese

themodernproper.com

Candice Clary

2 tablespoons extra-virgin olive oil

1 cup grated carrots, (from about 3 medium carrots)

1 cup minced celery, (from about 3 ribs)

1 cup finely minced yellow onion (from 1 medium onion)

6 garlic cloves, minced

1 cup walnuts, finely chopped

1 cup dried brown or green lentils, rinsed

1 quart vegetable stock or broth

1 (24-ounce) jar marinara sauce

1 cup red wine, such as Pinot Noir

2 teaspoons garlic powder

2 teaspoons Italian seasoning

2 teaspoons freshly cracked black pepper

1 teaspoon sea salt, plus more to taste

1 pound cooked pappardelle or tagliatelle, for serving

Freshly grated Parmesan cheese, for serving (optional)

Directions at themodernproper.com

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