Walnut Plant-Based Bolognese
Add the lentils and 100g of finely chopped walnuts. Give it a stir.
When the lentils are cooked (50 minutes), add the chopped parsley and basil (reserving some for garnish) and season with salt and pepper.
Get the spaghetti on.
Roughly chop 50g of the walnuts and toast them in a pan without oil.
Toss the cooked spaghetti in with the bolognese and the juice of 1 lemon.
Serve in bowls with the remaining herbs and the toasted walnuts scattered on top. Enjoy!