- 2 medium carrots, peeled, trimmed, and roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 cups walnuts
- 3 tablespoons olive oil
- 2 cups cooked lentils
- 1/2 cup dry white wine
- 1 28-ounce can crushed tomatoes
- 6 ounces tomato paste
- 3 cups milk or unflavored nut milk
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 dried bay leaves
- 1 pound cooked pasta or vegetable noodle alternative
- 3 tablespoons fresh basil, chopped (optional)
- 3 tablespoons fresh parsley, chopped (optional)
- 1 cup Parmesan cheese or vegan alternative, shredded (optional)
- In a food processor, pulse together walnuts, carrots, celery, onion, and garlic cloves until finely chopped.
- Add olive oil to a large pot, preferably a Dutch oven, and bring to medium heat.
- Add freshly-pulsed vegetable mixture and lentils to the pot. Stir to combine and cook for 6-8 minutes.
- Add in white wine, stir, and cook for an additional 3 minutes or just until the wine begins to evaporate.
- Add tomato paste, crushed tomatoes, and milk/nut milk. Season with nutmeg, salt, and pepper. Stir to combine.
- Add bay leaves, stir, then reduce heat to a low simmer. Cover and cook for 2 hours, stirring occasionally and seasoning with more salt and pepper as needed.
- Plate individual servings of pasta, zoodle, or other vegetable noodle. Then, top with sauce. Garnish with optional fresh herbs, Parmesan cheese, and freshly-cracked pepper. Enjoy!