In a large pot or skillet, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Next add the garlic and cook for an additional 2 minutes.
To the pot, pour in the tomatoes with their juices, tomato paste, herbs, salt & pepper. Stir to combine. Add the lentils and broth then bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until lentils are tender and broth has absorbed.
Lastly, stir in the walnuts and cook until heated through. Serve warm with cooked pasta and enjoy!
Nutrition Facts are for bolognese sauce only and do not include whatever pasta you choose to serve it with.