1 hour
All Year

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


  1. Heat 1¬†¬Ĺ tbsp of olive¬†oil¬†in a saucepan over a medium heat. Add the onion mixture and¬†bay leaves to the pan and cook, stirring, for 6¬†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 3 mins or until soft.
  3. Stir onion mixture and lentils into the mushrooms. Next, stir through the diced tomatoes, stock and 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, cook pasta 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 with the grated Parmesan and chopped parsley. Enjoy!

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