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Lentil 'Bolognese'

Lentil 'Bolognese'

with Basil and Parmesan Cheese

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Tonight, we're turning lentils into a vegetarian version of an Italian classic, with linguine, fresh basil and the always delicious - Parmesan cheese.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 can

Lentils, canned

6 g

Garlic

227 g

Mirepoix

1 can

Tomato Paste

170 g

Linguine

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

7 g

Basil

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

1 tbsp

Oil*

1

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate111 g
Sugar22 g
Dietary Fiber13 g
Protein26 g
Cholesterol15 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Potato Masher
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Mirepoix is a mixture of carrot, celery and onion used in French cooking to add flavour and aroma to recipes. We've pre-chopped the veggies for you to cut down on prep time!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, amount of water and salt for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Drain and rinse lentils. In a medium bowl, add half the lentils. Using a fork or potato masher, roughly mash lentils (in the bowl). Add remaining lentils (from the strainer) and stir together.

2

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and garlic. Cook, stirring occasionally, until mirepoix is tender, 7-8 min.

3

Meanwhile, break linguine in half, then add to the large pot with boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Return linguine to the same pot, off heat.

4

When mirepoix is tender, add lentils, tomato paste, broth concentrate(s), 1 tbsp Italian seasoning (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 2 cups water (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until warmed through, 6-8 min.

5

Reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 5-6 min. Season with salt and pepper.

6

To the large pot with linguine, add lentil bolognese sauce and reserved pasta water. Stir together to coat. Divide linguine lentil bolognese between bowls. Sprinkle 2 tbsp Parmesan over each bowl, then tear over basil leaves.