Rinse the lentils well under cold water, then combine with water in a pot and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 20-25 minutes until tender. Drain any excess water and set aside.
While the lentils cook, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly charred. Remove from pan and coarsely chop or pulse in a food processor, leaving some texture.
Finely grate the carrot and dice the onion. Mince the garlic cloves.
Heat olive oil in your skillet over medium heat until shimmering. Add diced onion and cook for 5-7 minutes, stirring occasionally, until golden and fragrant. Add minced garlic and cook for another 30 seconds until aromatic.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and aroma.
Add the cooked lentils and walnut mixture to the skillet. Stir well to combine all the ingredients evenly and cook for 8-10 minutes, letting the flavors meld and the sauce thicken. Season with basil, oregano, salt, and pepper to taste.
Check the sauce for consistency; it should be thick and glossy, coating the back of a spoon. If needed, cook a few more minutes uncovered to concentrate the flavors further.
Remove the skillet from heat and let the sauce rest for 5 minutes to allow the flavors to deepen.
Serve the vegan Bolognese over your favorite pasta or grains, garnished with fresh herbs if desired. Enjoy the rich, savory, plant-based goodness!
