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 onion
- 2 carrot
- 1 courgette
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
400g passata(tomatoes, salt, citric acid)
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506 x bijoux verts lentils in salted water(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
-
40g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
-
200g wholewheat pasta (Wheat)(Whole Durum Wheat Flour (100%))
Allergens
Contains:
Eggs, Milk, Wheat
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 551Kcal |
| 374kJ | 2307kJ | |
| Fat | 1.8g | 11g |
| of which saturates | 0.5g | 3.1g |
| Carbohydrates | 13g | 82g |
| of which sugars | 2.6g | 16g |
| Protein | 4.0g | 25g |
| Salt | 0.52g | 3.2g |
| Fibre | 3.1g | 19g |
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Family-friendly
Hidden-veg Lentil Bolognese with Wholewheat Penne & Hard Italian Cheese
Sneak in the extra veg without a word. This crowd-pleasing Bolognese is loaded with lentils, courgette, carrots and tomato – comforting, familiar and genuinely good for them. Serve the carrots as crudités on the side for little foodies who prefer things separate. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug, a grater & a masher
Prep time
- Finely dice the onion. Coarsely grate the courgette and carrots (Make it kid friendly: leave the carrots out of the sauce, cut into 1cm batons and serve as crunchy crudités on the side)
Start the ragu & cook the pasta
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion, courgette and carrot and cook for 6-7 mins, until softened. Season with pepper
- Add one and a half packs of penne to the saucepan and simmer for 9-10 mins, until cooked, then drain
Build the flavour
- Stir the garlic herb paste and sundried tomato paste into the veg pan and cook for a further 1 min, then add the passata, veg stock and 200ml water and bring to a simmer
- Drain and rinse the lentils, then add to the pan and simmer for 4-5 mins, until reduced slightly
Final bits & plate up
- Gently mash the lentils into the sauce
- Stir the cooked pasta into the Bolognese. Add a splash of water if it's too dry
- Serve the pasta into bowls, then grate over the cheese
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