Lentil Pesto Bolognese & Mash

Name: Lentil Pesto Bolognese & Mash with Parmesan & Caramelised Cherry Tomatoes
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 punnet snacking tomatoes; 2 tsp balsamic vinegar; 2 potato; 2 clove garlic; 1 packet lentils; 40 g butter (for the mash); 2 tbs milk; 1 bag soffritto mix; 1 sachet Italian herbs; pinch chilli flakes; 1 box passata; 1 packet basil pesto; ½ cup water; 1 sachet vegetable stock powder; 20 g butter (for the sauce); 1 tsp brown sugar; 1 packet Parmesan cheese; 1 bag parsley

with Parmesan & Caramelised Cherry Tomatoes

4.5(752)

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Calories

:

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Protein

:

23.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Climate Superstar

Veggie

Climate Superstar

Allergens:

Milk
May contain traces of allergens

Introducing our new veggie-licious version of this Italian cult classic: lentil bolognese! With all the flavour of the original, but lentils taking the place of minced meat and mashed potato to soak up the sauce, you'll be saying 'La dolce vita!' after every bite.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 punnet

snacking tomatoes

2

potato

2 clove

garlic

1 packet

lentils

1 bag

soffritto mix

1 sachet

Italian herbs

pinch

chilli flakes

1 box

passata

1 packet

basil pesto

(Contains: Milk;)

1 sachet

vegetable stock powder

1 packet

Parmesan cheese

(Contains: Milk;)

1 bag

parsley

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

40 g

butter (for the mash)

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ cup

water

20 g

butter (for the sauce)

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3147 kJ

Fat44 g

of which saturates20.6 g

Carbohydrate58.1 g

of which sugars17.1 g

Protein23.4 g

Sodium1479 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. • Place snacking tomatoes on a lined oven tray. Add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Toss to coat. • Roast until blistered and lightly charred, 20-25 minutes.

2

• While the tomatoes are roasting, peel potato and cut into large chunks. • Finely chop garlic. • Drain and rinse lentils.

TIP: Save time and get more fibre by leaving the potato unpeeled.

3

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and the milk and season generously with salt. Mash until smooth. Cover to keep warm.

4

• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring, until softened, 2-3 minutes. • Add garlic, Italian herbs and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.

5

• Stir in lentils, passata, basil pesto, the water and vegetable stock powder until well combined. • Reduce heat to medium and add the butter (for the sauce) and the brown sugar. Simmer until thickened slightly, 4-5 minutes. Season to taste.

6

• Divide the mash between bowls. Top with lentil pesto bolognese and shaved Parmesan cheese. • Spoon over the caramelised cherry tomatoes. Tear over parsley to serve. Enjoy!