Soak the lentils in water overnight or about 8 hours if following SCD. To soak the lentils, add the 1/4 cup of dry red lentils to a bowl with twice the amount of water because the lentils expand as they absorb the water. If you don't have time to soak the lentils, you can simmer the sauce for a bit longer. I like my lentils really soft in this recipe.I tend to make this sauce without the soaked red lentils because I end up eating the sauce with lentil pasta. You can easily make this sauce without the soaked red lentils, and then just simmer the sauce without the lid on for the last 5 minutes to get rid of excess liquid.You can also adjust the balsamic vinegar to your liking. I like just a touch of acidity, however you can add a bit more. Or, if you like adding a touch of red wine instead, add about 2 tablespoons or so in step 6 when adding the tomato paste.To make this a creamy bolognese, add 2 to 3 tablespoons of cashew creme (recipe below) at the very end.I haven't tried a replacement for walnuts yet, but if you do, you can try soaked sunflower seeds, pine nuts, or pumpkin seeds. The walnuts mostly add a bit of fat and consistency to the sauce.If you don't have fresh tomatoes, you can use about 28 ounces of crushed tomatoes.
Servings: 8servings
Calories: 144kcal
Equipment
Food processor optional, to speed things along
Ingredients
2tablespoonsolive oil
1smallyellow onionpeeled and roughly chopped
3garlic clovespeeled and chopped
1largecarrottrimmed
2tablespoonstomato pasteor sub with thick tomato sauce
1/2cupraw walnuts
3/4teaspoonsalt
1/2teaspoonoregano
1/2teaspoonthyme
1/4teaspoonred pepper flakes
12ouncescauliflower ricefrozen or fresh, or one small head trimmed and pulsed in a food processor
2 poundstomatoes, cut in quartersI use vine or plum tomatoes
1/4cupred lentils
1tablespoonbalsamic vinegaror sub with red wine vinegar
Instructions
Pulse the carrots in a food processor, or use a knife to chop by hand until finely chopped.
Add the onions and garlic to the food processor and pulse until finely chopped, or chop by hand.
Warm up a large stock pot on a low heat and add the olive oil.
Add the onion, garlic, carrot mixture to the pot and cook for a few minutes, stirring occasionally.
Add the tomato paste and blend in to the mixture in the pot using a spatula or spoon.
Pulse the walnuts in the food processor until very finely chopped, or chop by hand.
Add the walnuts to the pot and blend in to the mixture with a spoon or spatula.
Add the cauliflower to the pot and blend in to the mixture with a spoon or spatula.
Add the salt, oregano, thyme, and red pepper flakes and blend well.
Pulse the tomatoes in the food processor until crushed, or chop by hand.
Add the tomatoes and lentils to the pot and blend well.
Place a top over the pot and simmer for 20 to 30 minutes. If you didn't add lentils, take the top off the last 5 minutes to reduce the extra liquid, if any.
At the end, add 1 tablespoon of balsamic vinegar and blend in. Adjust seasonings with salt and possibly a bit more vinegar depending on how acidic you prefer the sauce.
Serve hot. Store in the refrigerator for a few days or freeze for a few months.