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.
Lentil Bolognese with Wholewheat Penne & Tenderstem Broccoli
Our bolognese sauce, gone vegan. Think lentils, carrot and courgettes to make up the rich tomato sauce. Sundried tomato, garlic and rosemary add deep flavours. Vibrant tenderstem broccoli on the side to up the greens. And brown rice penne to lap up the flavour. Buon appetito!
2/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 240g Tenderstem broccoli
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 onion
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 carrot
- 2 courgette
Nutritional Information
Calories: 573
Protein: 26g
Carbs: 83g
Fat: 12g
Lentil Bolognese with Wholewheat Penne & Tenderstem Broccoli
Our bolognese sauce, gone vegan. Think lentils, carrot and courgettes to make up the rich tomato sauce. Sundried tomato, garlic and rosemary add deep flavours. Vibrant tenderstem broccoli on the side to up the greens. And brown rice penne to lap up the flavour. Buon appetito!
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Cooking Instructions
Before you start
- Pull out 2 large saucepans, a large frying pan, a sieve & a measuring jug
Get started
- Finely dice the onion. Dice the carrot and courgettes into 1cm chunks
- Heat a large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 3-4 mins. Season with salt and pepper
- Add the courgette and cook for another 4-5 mins, until softened
Simmer the bolognese
- Drain and rinse the lentils
- Add the garlic herb paste and paprika & oregano blend to the veg pan and cook for 1 min, then stir in the passata, sundried tomato paste, stock powder, lentils and 200ml water
- Bring to the boil, then lower the heat and simmer for 10-12 mins, until thickened
Cook the penne
- Bring the other large saucepan filled with salted hot water to a boil. Once boiling, add the penne and simmer for 9-10 mins, until cooked, then drain
Steam the broccoli
- Trim the broccoli, halving any thicker stems lengthways
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the broccoli and cook for 3-4 mins, until golden. Season with salt and pepper. Add 2 tbsp water and steam for 2-3 mins, until soft
Finish & plate up
- Stir the cooked penne and half the nutritional yeast into the lentil bolognese and simmer for another 1 min. Season to taste. Add a splash of water if it's a little thick
- Serve the bolognese into bowls, with the broccoli alongside. Sprinkle with the remaining nutritional yeast to finish
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