This dish was delicious the first day and even better the next day. Letting flavors meld for an extended period of time always does something magical to a dish. I only used half the amount of walnuts because that’s what I had on hand, and it still turned out great. The wine is optional, but adds a richness to the Bolognese, so I’d recommend using it.

My only gripe with this lentil Bolognese recipe, as well as others I’ve made in the past, is despite being “meaty” from all the lentils and veggies, the sauce comes out on the thinner side and doesn’t stick to your noodles very well. I had a cashew alfredo sauce on hand, so I added about a tablespoon of the sauce to my bowl to help thicken the Bolognese and give it a creamy texture. I served some of the leftovers over a baked sweet potato, which was also very tasty!

Get the Recipe: 1-Pot Lentil Bolognese