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 Crushed Sweet Potato
Your vegan twist on a favourite comfort food. Instead of meat use earthy lentils and slow-cooked mushrooms. Topped with fresh-cut Italian herbs and smoky paprika. Finish with a drizzle of parsley and walnut sauce.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli (use half)
- 1 tsp smoked paprika (use half)
- 120g chestnut mushrooms (use half)
- 100g passata (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby plum tomatoes (use half)
- 80g dried brown lentils (use half) (whole brown lentils (100%))
- 2 tbsp italian paste (use half) (Rapeseed oil, Sundried Tomatoes, Water, Vinegar White Wine, Olive oil extra virgin, Sea salt, Garlic, Rosemary, Oregano, Basil, Yeast extract powder, Black pepper)
- 1 sweet potato (use half)
- 2 garlic clove
- 40g walnuts (use half) (Nuts)
- 1 vegetable stock cube (use a quarter) (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)
Nutritional Information
Calories: 646
Protein: 24g
Carbs: 75g
Fat: 30g
Ingredients
- 100g passata
- 120g chestnut mushrooms
- 40g walnuts (Nuts)
- 1 sweet potato
- 1 vegetable stock cube (use half) (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)
- 1 handful of fresh flat-leaf parsley
- 1 tsp smoked paprika
- 2 tbsp italian paste (Rapeseed oil, Sundried Tomatoes, Water, Vinegar White Wine, Olive oil extra virgin, Sea salt, Garlic, Rosemary, Oregano, Basil, Yeast extract powder, Black pepper)
- 180g Tenderstem broccoli
- 110g baby plum tomatoes
- 2 garlic clove
- 80g dried brown lentils (whole brown lentils (100%))
Nutritional Information
Calories: 641
Protein: 23g
Carbs: 74g
Fat: 30g
Mushroom & Lentil Bolognese with Crushed Sweet Potato
Your vegan twist on a favourite comfort food. Instead of meat use earthy lentils and slow-cooked mushrooms. Topped with fresh-cut Italian herbs and smoky paprika. Finish with a drizzle of parsley and walnut sauce.
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Cooking Instructions
- Preheat the oven to 180C / fan 160C / gas mark 4. Thinly slice the mushrooms. Heat a large frying pan with 1 tsp oil on medium heat. Add the mushrooms and cook for 3 mins, until golden. Meanwhile, halve the tomatoes. Roughly chop the walnuts.
- Add the paprika and Italian paste to the pan and cook for 1 min. Add the lentils, tomatoes, half the walnuts, passata and 200ml hot water (100ml for 1 person). Crumble in half the stock cube and stir. Bring to a boil then simmer for 10-15 mins, until the lentils are soft.
- Meanwhile, bring a saucepan filled with salted hot water to a boil. Dice the sweet potato into 1cm pieces (peel optional), then add to the saucepan. Simmer for 10-12 mins, until soft, then drain. Return to the pan and lightly crush with a pinch of sea salt and black pepper.
- Trim the broccoli. Finely chop or crush the garlic. Place both on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 10-15 mins, until golden and cooked through.
- Make the parsley-walnut sauce. Finely chop the parsley. Place in a small bowl and mix with the remaining walnuts, 1 tsp oil, a pinch of sea salt and black pepper.
- Serve the lentil bolognese with crushed sweet potatoes and roasted broccoli. Drizzle over the parsley-walnut sauce.
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