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Italian Recipes
Lentil Bolognese & Caramelised Cherry Tomatoes

Lentil Bolognese & Caramelised Cherry Tomatoes

with Parmesan & Potato Mash

Vegetarian
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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 a parmesan-laced mash to soak up the sauce, you'll be saying 'La dolce vita!' after every bite

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

thyme

1 punnet

cherry tomatoes

2 unit

potatoes

1 unit

brown onion

2 clove

garlic

1 unit

carrot

1 stalk

celery

1 tin

lentils

1 sachet

Italian herbs

1 sachet

tomato paste

½ box

passata

1 cube

vegetable stock

1 bunch

parsley

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

2 tsp

balsamic vinegar

1.5 tsp

brown sugar

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

60 g

butter

(ContainsMilk)

½ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2760 kJ
Fat29.6 g
of which saturates19.9 g
Carbohydrate63.6 g
of which sugars24.3 g
Protein22.2 g
Sodium1300 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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ROAST THE CHERRY TOMATOES
ROAST THE CHERRY TOMATOES
1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Pick the thyme leaves. Place the cherry tomatoes, thyme, balsamic vinegar, 1/2 the brown sugar, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until blistered and lightly charred, 20-25 minutes.

GET PREPPED
GET PREPPED
2

While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery (or finely chop if you prefer!). Drain and rinse the lentils.

MAKE THE MASHED POTATO
MAKE THE MASHED POTATO
3

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and 2/3 of the butter and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

START THE BOLOGNESE
START THE BOLOGNESE
4

While the potato is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and celery and cook, stirring, until softened, 5-6 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.

Make it saucy
Make it saucy
5

Add the tomato paste to the frying pan and cook, stirring, until well combined, 2 minutes. Add the lentils, passata, water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and stir until well combined. Reduce the heat to medium and add the remaining brown sugar and butter. Simmer until thickened slightly, 4-5 minutes. Season to taste with salt and pepper. While the sauce is simmering, roughly chop the parsley.

serve
serve
6

Divide the mashed potato between bowls. Top with the lentil bolognese and grated Parmesan cheese. Spoon over the caramelised cherry tomatoes and sprinkle with the parsley.