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    Lentil bolognese

    Brown lentils simmered slowly with mushrooms, butternut squash and passata until they carry the depth of a long-cooked ragu. Tossed through tagliatelle and made entirely without meat.

    Prep
    20 minutes
    Cook
    1 hour
    Makes
    6 portions
    Difficulty
    Easy
    Lentil bolognese

    In one portion

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    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    511kcal
    Protein
    21g
    Carbs
    71g
    Fat
    14g

    Where the calories come from

    • Protein 17%
    • Carbs 57%
    • Fat 26%
    Fibre
    7.2 g
    Sugar
    8 g
    Salt
    0.23 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £0.90a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 340g brown lentils, dried
    • 6 tbsp olive oil
    • 1 ¼ onions, finely chopped
    • 1 ¼ celeries, finely chopped
    • 1 ¼ carrots, finely chopped
    • 120g butternut squash, finely chopped
    • 2 ½ cloves of garlic, peeled and crushed
    • 240g mushrooms, thinly sliced
    • 2 ½ dried bay leaves
    • 490ml tomato passata
    • 1.1l vegetable stock, hot
    • 610g tagliatelle, dried

    Method

    1. Rinse the lentils in cold water and drain them.

    2. Heat the olive oil in a large, heavy pan over a medium heat on the hob. Add the onion, celery and carrot and cook them gently for 10 minutes.

    3. Once the vegetables are soft, stir in the squash, garlic and mushrooms. Cook for 8 minutes more, until the liquid the mushrooms give off has cooked away.

    4. Add the lentils, bay leaf and passata and give it a stir. Pour in the hot vegetable stock.

    5. Bring to a simmer and cook uncovered for 45 minutes, stirring now and then. By the end it should have turned thick, with tender lentils throughout. Season it well.

    6. While the sauce finishes, cook the tagliatelle in a large pan of boiling salted water for the time on the packet. Drain it, saving a cup of the cooking water.

    7. Fish out the bay leaf. Toss the pasta through the sauce and loosen it with some of the saved water. Finish with a drizzle of olive oil.

    Adapted from Jamie Oliver

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