The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mushroom & Lentil Bolognese with Herby Walnut Salsa
A comforting vegan bolognese, bursting with hearty mushrooms and full-of-fibre lentils. Don't do all the cooking yourself - let the children get involved. Mashing the sweet potatoes or drizzling the parsley-walnut sauce. Complete the classic meal with a side of verdant green tenderstem broccoli.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 160g dried brown lentils (whole brown lentils (100%))
- 40g walnuts (Nuts)
- 240g chestnut mushrooms
- 2 sweet potato
- 400g passata (tomatoes, salt, citric acid)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 garlic clove
- 200g baby tomatoes
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g Tenderstem broccoli
Nutritional Information
Calories: 523
Protein: 20g
Carbs: 74g
Fat: 18g
Mushroom & Lentil Bolognese with Herby Walnut Salsa
A comforting vegan bolognese, bursting with hearty mushrooms and full-of-fibre lentils. Don't do all the cooking yourself - let the children get involved. Mashing the sweet potatoes or drizzling the parsley-walnut sauce. Complete the classic meal with a side of verdant green tenderstem broccoli.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Finely chop or crush the garlic. Thinly slice the mushrooms. Heat a large saucepan with 1 tbsp oil on medium heat. Add the mushrooms and garlic and cook for 3 mins, until softening.
- Roughly chop the sundried tomatoes and add to the pan along with the spice mix. Cook for 1 min, then add the passata, lentils and 700ml hot water. Crumble in the stock cube and stir. Bring to a boil, then simmer for 10 mins. Season with sea salt and black pepper.
- Bring a saucepan filled with salted hot water to a boil. Dice the sweet potatoes into 1cm cubes (peel optional), then add to the saucepan. Simmer for 13-15 mins, until soft, then drain. Return to the pan and mash with a pinch of sea salt and black pepper.
- Halve the mixed tomatoes. Roughly chop the walnuts. Add the mixed tomatoes and half the walnuts to the lentil pan. Simmer for 15 mins, until the lentils are cooked. Add a splash of water if it gets too dry.
- Trim the broccoli. Place on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 10-15 mins, until golden and cooked through.
- Make the parsley-walnut sauce. Finely chop the parsley and place in a bowl. Mix with the remaining walnuts, 2 tsp olive oil, a pinch of sea salt and black pepper.
- Serve the lentil bolognese with the mash and broccoli. Drizzle over the parsley-walnut sauce.
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