Making your own Walnut and Lentil Bolognese is a satisfying journey. Follow these simple steps to create your dish:

1. Prepare the Lentils: In a pot, combine lentils and enough water to cover. Bring to a boil, then lower heat and simmer for 20-25 minutes until tender. Drain and set aside.

2. Toast the Walnuts: On medium heat, toast the chopped walnuts in a dry skillet until fragrant, about 3-4 minutes. Be careful not to burn them. Remove from heat and set aside.

3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened.

4. Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.

5. Combine Ingredients: Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and the cooked lentils to the vegetable mixture. Season with salt and pepper to taste.

6. Simmer the Sauce: Pour in the vegetable broth and stir everything together. Bring to a boil, then reduce the heat and allow to simmer for about 20 minutes, stirring occasionally.

7. Incorporate Walnuts: Stir in the toasted walnuts, allowing the mixture to meld together for another 5 minutes.

8. Adjust Seasoning: Taste the sauce and adjust with additional salt, pepper, or spices if needed.

9. Serve with Pasta: Toss the sauce with your choice of cooked pasta until thoroughly mixed.

10. Garnish: Top with fresh basil or parsley for a pop of color before serving.