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Veggie Lentil Bolognese

Veggie Lentil Bolognese

with Tagliatelle and Spinach

15min Express
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Looking for a tasty midweek dinner option? Try cooking up our Veggie Bolognese with Tagliatelle in just 20 minutes for a balanced and tasty dinnertime.

Allergens:MilkEggCereals containing GlutenSulphitesNuts

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 Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Brown Lentils

½ pot(s)

Italian Style Herbs

1 pack(s)

Finely Chopped Tomatoes with Basil

1 punnet(s)

Chestnut Mushrooms

1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

200 grams

Wheat Tagliatelle

(ContainsCereals containing Gluten)

1 pot(s)

Red Wine Stock Paste


1 bunch(es)

Flat Leaf Parsley

1 bag(s)



Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Energy (kcal)690 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate101 g
of which sugars18.0 g
Protein33 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Slice the mushrooms. Drain and rinse the lentils in a sieve. b) Roughly chop the parsley (stalks and all).


a) Heat a splash of oil in a large saucepan over high heat. b) When hot, add the mushrooms and cook until browned 3-4 mins.


a) Fill another large saucepan with the boiled water from your kettle and put on high heat. b) Add a pinch of salt and the wheat Tagliatelle. Stir and cook for 12 mins. c) After 10 mins, stir in the spinach and submerge to wilt. Drain into a colander when cooked.


a) Add the Italian style herbs and the lentils to the mushrooms. b) Cook for a 1 minute, then pour in the chopped tomatoes and water (see ingredients for amount). c) Stir in and dissolve the stock pot and simmer for 8-10 mins.


a) Meanwhile, roughly chop the walnuts. In a small bowl, mix the walnuts with the parsley, half the Italian style grated hard cheese and a glug of olive oil.


a) Season the Tagliatelle with salt and pepper and share between your bowls. b) Spoon the lentil sauce on top. Finish with dollops of the parsley/nut mixture and a final sprinkling of remaining cheese. Enjoy!