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Veggie Lentil Bolognese

Veggie Lentil Bolognese

with Tagliatelle and Spinach
4.0(365)
Recipe Development Team
Recipe Development TeamUpdated on January 20, 2026
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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

PDF
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!

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