Fennel Walnut Bolognese

This hearty and easy one pan fennel walnut lentil bolognese recipe takes your plant-based eating goals to new heights.


  • No fennel? Use celery instead. 
  • No onion? Try with shallot instead. 
  • No passata sauce? Use chopped tomatoes instead. 
  • No tomato paste? Try with sundried tomatoes instead. 
  • No vegetable stock? Use water instead. 

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2


1 Fennel

1 Onion

2 Garlic cloves

1 Carrot

3 tbsp Olive oil

50 g Walnuts

500 g Tomato passata

1 tbsp Tomato paste

80 g Lentils

160 g Tagliatelle

500 ml Vegetable stock

2 tbsp Parsley (chopped )


  1. Finely chop the onion, carrot, garlic and fennel.
  2. Place  a large pan over a medium heat and add olive oil. Sauté onion, carrot and fennel for 5 minutes, until fragrant. Season with a pinch of both salt and pepper.
  3. Add the garlic, walnuts, lentils, tomato paste, passata sauce and stock. Simmer over a low heat until the lentils are cooked through, about 30-40 minutes. 
  4. Cook the pasta in salted boiling water until al dente. Reserve some of the pasta water and toss the pasta in the bolognese. If too dry add the reserved pasta water. 
  5. Season to taste and serve topped with chopped parsley.  
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months. 


Top mash potato over the leftover bolognese and pop in the oven to make a shepherd's pie.