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.
Serving size
Ingredients
Ingredients
- 1 tsp maple syrup
-
1 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 carrot
- 1 onion
-
230g lentils (Cereals Containing Gluten)(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 250g brown rice penne (Eggs)
-
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)
-
400g tomato & herb sauce(tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 2 garlic clove
- 1 unwaxed lemon
- 350g celery (use half) (Celery)
-
230g chickpeas(Chickpeas, water, salt)
Allergens
Contains:
Soya, Celery
May Contain:
Cereals Containing Gluten, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 505Kcal |
| 453kJ | 2113kJ | |
| Fat | 3.0g | 14g |
| of which saturates | 0.6g | 2.9g |
| Carbohydrates | 15g | 69g |
| of which sugars | 3.0g | 14g |
| Protein | 3.1g | 15g |
| Salt | 0.52g | 2.4g |
| Fibre | 2.6g | 12g |
Vegan
1/3 daily fibre
10 plants
Low sat fat
Shortcut Lentil Bolognese
Miso and maple syrup are your speedy shortcuts to a richly flavoured ragu in this low-effort recipe from Healthy Made Simple - the new cookbook by Ella Mills, founder of Deliciously Ella. Softened onions, celery, carrots and brown lentils create a moreish filling. Mashed chickpeas add extra fibre and comfort. Serve with brown rice penne to complete the feast. Delicious and simple.
Cooking Instructions
Cooking Instructions
- Finely dice the onion, carrots and one-third of the celery. Finely grate or crush the garlic. Drain and rinse the lentils and chickpeas.
- Heat a medium frying pan with 1 tbsp oil on medium heat. Add the onion, celery, and carrot, with a good pinch of sea salt. Cook for 8-10 mins, until softened, then add the garlic and cook for 1 min more.
- Add the chickpeas, lentils, tomato sauce, miso paste, maple syrup and 150ml hot water. Bring to a boil and crumble in the stock cube, stirring to dissolve. Reduce the heat and simmer for 7-10 mins, until most of the liquid has reduced and the vegetables are tender.
- In the meantime, cook the penne; bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Once the lentil sauce is cooked, remove from the heat and gently mash with a potato masher or fork. The chickpeas should break down to roughly the same size as the lentils.
- Season the bolognese to taste with a squeeze of lemon juice, sea salt and black pepper. Stir the penne through the bolognese, adding a splash of water to loosen, if necessary, then serve into bowls. Serve the remaining lemon as wedges.
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