HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLentil 'Bolognese'
Lentil 'Bolognese'

Lentil 'Bolognese'

with Spinach, Mushrooms and Linguine

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Allergens:NutsCereals containing glutenSulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Chestnut Mushrooms

1 pack(s)

Brown Lentils

1 bunch(es)

Flat Leaf Parsley

20 grams



200 grams


(ContainsCereals containing gluten)

½ sachet(s)

Italian Style Herbs

1 sachet(s)

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet(s)

Red Wine Stock Paste


100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat16.0 g
of which saturates5.0 g
Carbohydrate114 g
of which sugars20.0 g
Protein35 g
Salt4.66 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Slice the mushrooms. Drain and rinse the lentils in a sieve, crush half of the lentils using a fork. Roughly chop the parsley (stalks and all). Roughly chop the walnuts.


Heat a splash of oil in a large frying pan over high heat. When hot, add the mushrooms and cook until browned 3-4 mins, stirring occasionally.


Meanwhile, fill a large saucepan with the boiled water and 0.5 tsp salt for the linguine, pop on a high heat and bring to the boil. When boiling, add the linguine and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Whilst the pasta cooks, add the Italian herbs, tomato puree and both the crushed and whole lentils to the mushrooms. Cook stirring for a minute, then pour in the chopped tomatoes with onion and garlic and water (see ingredients for amount). Stir in the red wine stock paste. Reduce the heat and simmer until thickened, 8-10 mins, stirring occasionally. Once cooked, add the spinach to the lentils a handful at a time and cook until wilted and piping hot, 1-2 mins.


Next, in a small bowl, mix the walnuts with the parsley, half the grated hard Italian style cheese and a drizzle of olive oil.


Taste and season your sauce with salt and pepper if necessary. Combine the linguine with the lentil bolognese. Stir in the other half of the cheese and divide the mixture between your bowls. Finish with dollops of the parsley and nut mixture and sprinkle over the remaining cheese.