Lentil 'Bolognese'

Lentil 'Bolognese'

with Basil and Parmesan Cheese

Read more

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


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Lentils, canned

6 g


227 g


1 can

Tomato Paste

170 g



¼ cup

Parmesan Cheese, shredded


1 tbsp

Balsamic Vinegar


1 unit

Vegetable Broth Concentrate

7 g


1 tbsp

Italian Seasoning


Not included in your delivery

1 tsp


1 tbsp



Salt and Pepper*

2 tsp


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
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Potato Masher
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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


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.