1 hour
All Year

Try going meat-free for dinner tonight with bowls of our new Lentil & Mushroom Bolognese šŸ Packed with Mushrooms, Carrot, Onion and Celery from your local Fruit and Veg shop, the whole family will love this comforting dish.


  1. Heat 1Ā Ā½ tbsp of oliveĀ oilĀ in a saucepan over a medium heat. Add the onion mixture andĀ bay leaves to the pan and cook, stirring, for 6Ā mins or until soft. Season with salt and pepper, then transfer to a bowl.
  2. Heat remaining olive oil in the pan over a high heat. Cook the chopped mushrooms, stirring, for 3Ā mins or until soft.
  3. Stir onion mixture andĀ lentilsĀ into the mushrooms. Next, stir through theĀ diced tomatoes,Ā stockĀ andĀ passata. Reduce heat to low and cook, covered, stirring occasionally, for 45 mins or until the lentils are tender. Season to taste with salt and pepper.
  4. While the lentils are cooking, cookĀ pastaĀ in a large saucepan of salted boiling water until al dente, then drain.
  5. To serve, divide the cooked pasta between serving bowls and top with the Bolognese. Sprinkle withĀ the grated Parmesan and choppedĀ parsley. Enjoy!

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