Lentil Pesto Bolognese & Mash
with Parmesan & Caramelised Cherry Tomatoes
- 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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, hearty flavours, especially the caramelised tomatoes and pesto adding depth to the lentil bolognese.
- Ease of prep: Customers found this dish simple to make, with some suggesting pan-frying tomatoes instead of roasting to save time.
- Suggestions: Several recommended adding extra potatoes for more mash, while others suggested serving with pasta or garlic rice instead.
- Leftovers: Many enjoyed leftovers, noting flavours improved the next day, with some using extra sauce over pasta.
- Portions: Some found the potato quantity insufficient, while others appreciated the generous lentil servings.
