Red Lentil and Walnut Bolognese

For a pasta-centered supper, Beth Moncel’s lentil bolognese at Budget Bytes offers a useful departure from meat sauce. Red lentils, walnuts and tomato give the dish its foundation, with coconut milk included in the recipe.

We would build the table around individual bowls of pasta and let a simple plate of sliced fennel and orange provide a separate, crisp contrast. That arrangement gives the sauce the main role without turning dinner into a long sequence of dishes. If guests want something after the meal, fresh pears and a little dark chocolate would keep dessert informal.

The complete recipe, ingredient quantities and preparation guidance belong to Beth Moncel at Budget Bytes. Visit our food collection for other dinner and brunch ideas.