Skip to main content
Veggie Lentil Bolognese

Veggie Lentil Bolognese

with Tagliatelle and Spinach
4.0(365)
Recipe Development Team
Recipe Development TeamUpdated on January 20, 2026
Calories
690 kcal
Protein
33g protein
Difficulty
Medium
Allergens:
  • Sulphites
  • Nuts
  • Milk
  • Egg
  • Peanut
  • May contain traces of allergens
  • Sesame
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200

Tagliatelle

½

Dried Italian Herbs

28

Red Wine Stock Paste

(Contains: Sulphites)

150

Chestnut Mushrooms

1

Flat Leaf Parsley

20

Walnuts

(Contains: Peanut, Nuts, May contain traces of allergens, Sesame, Nuts)

1

Lentils

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

1

Finely Chopped Tomatoes with Basil

Not included in your delivery

100

Water

Energy (kcal)690 kcal
Energy (kJ)2887 kJ
Fat14 g
of which saturates5 g
Carbohydrate101 g
of which sugars18 g
Protein33 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Slice the mushrooms. Drain and rinse the lentils in a sieve. b) Roughly chop the parsley (stalks and all).

2

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.

3

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.

4

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.

5

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.

6

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!

This week's must-try HelloFresh recipes