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 Pine Nut Pangrattato
Create a rich, vegan ragu with top ingredients: creamy red lentils and a pine nut pangrattato. Stir in soft peppers and aubergines, then simmer with oregano and sundried tomato. Devour all those delicious flavours with our brown rice casarecce pasta and green basil on top. It's a bolognese of beauty!
1/3 daily fibre
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 10g pine nuts
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 160g red split lentils (red split lentils (100%))
- 2 tsp dried oregano
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 handful of fresh basil
- 400g passata (tomatoes, salt, citric acid)
- 1 onion
- 30g panko crumb (Yellow Pea Flour)
- 1 aubergine
- 2 pepper
Nutritional Information
Calories: 603
Protein: 22g
Carbs: 91g
Fat: 17g
Lentil Bolognese with Pine Nut Pangrattato
Create a rich, vegan ragu with top ingredients: creamy red lentils and a pine nut pangrattato. Stir in soft peppers and aubergines, then simmer with oregano and sundried tomato. Devour all those delicious flavours with our brown rice casarecce pasta and green basil on top. It's a bolognese of beauty!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, large saucepan, a small frying pan & a measuring jug
Golden veg
- Dice the peppers and aubergine into 1cm chunks
- Place both onto the lined baking tray. Drizzle with 1 tbsp oil, then season with salt and pepper
- Roast for 20-22 mins, until golden and cooked through
Simmer the bolognese
- Finely chop or crush the garlic. Thinly slice the onion
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 5-7 mins, until softened
- then add the garlic, sundried tomato paste and oregano. Cook for 30 secs
- Add the passata, stock and 500ml hot water to the pan. Bring to the boil, then add the lentils and simmer for 18-20 mins, stirring regularly, until the lentils are cooked and the sauce has thickened
Pasta time
- Meanwhile, bring the large saucepan filled with salted water to a boil
- Once boiling, add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain
Make the pine nut pangrattato
- Roughly chop the pine nuts and basil
- Heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the pine nuts and toast for 2 mins, until golden brown
- Add the panko to the pan and toast together for 1 min. Season with salt and pepper and stir in the basil
Plate up
- Stir the cooked pasta and roasted veg into the bolognese. Stir to combine and season to taste
- Serve the pasta into bowls, sprinkle over the pine nut pangrattato
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