Italian-style Lentil Bolognese with Brown Rice Penne & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

1 courgette
1 onion
110g baby tomatoes
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
200g passata

(tomatoes, salt, citric acid)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
180g Tenderstem broccoli
120g brown rice penne pasta (Soya)

(Brown rice flour 100%)
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g red split lentils

(Red Split Lentil 99%, Vegetable Oil 1%)
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
10g pine nuts

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	631Kcal
	477kJ	2640kJ
Fat	3.6g	20g
of which saturates	0.5g	2.6g
Carbohydrates	16g	88g
of which sugars	2.9g	16g
Protein	4.6g	26g
Salt	0.48g	2.6g
Fibre	3.5g	19g

Ingredients

1 tbsp garlic, basil and parsley paste (use half)

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
80g red split lentils (use half)

(Red Split Lentil 99%, Vegetable Oil 1%)
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 onion (use half)
120g brown rice penne pasta (use half) (Soya)

(Brown rice flour 100%)
180g Tenderstem broccoli (use half)
110g baby tomatoes (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 courgette (use half)

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	597Kcal
	455kJ	2496kJ
Fat	3.0g	17g
of which saturates	0.4g	2.3g
Carbohydrates	16g	87g
of which sugars	2.9g	16g
Protein	4.5g	25g
Salt	0.48g	2.6g
Fibre	3.5g	19g

Back

Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Italian-style Lentil Bolognese with Brown Rice Penne & Tenderstem Broccoli

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Vegan

Vibrant red lentils, tangy sundried tomatoes and tender courgettes simmer away in this veggie bolognese. Packed with garlic and rosemary for delish Italian flavour. Just add vibrant tenderstem broccoli, then stir in brown rice penne.

Cooking Instructions

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.

Before you start

Pull out a large lidded frying pan, a large saucepan, a measuring jug & a sieve

Get started

Heat the large frying pan on medium heat. Once hot, add the pine nuts and nutritional yeast toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Finely dice the onion. Dice the courgette into 1cm chunks. Halve the tomatoes
Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 5-6 mins, until soft and golden. Season with salt and pepper

Simmer the sauce

Add the tomatoes, garlic herb paste and sundried tomato paste to the veg pan. Cook for another 2 mins, then stir in the passata, lentils, stock powder and 300ml water (150ml for 1 person)
Cover with a lid and simmer for 22-25 mins, until the sauce thickens and the lentils are cooked. Stir occasionally. Add more water if it becomes too dry

Cook the pasta & broccoli

Meanwhile, trim the broccoli
When the lentils have 10 mins remaining, bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked. Add the broccoli for the final 3 mins, until soft
Drain together, then toss with 1 tsp olive oil and a pinch of salt

Plate up

Stir the penne through the sauce. Season to taste
Share the lentil bolognese between bowls, with the broccoli alongside. Sprinkle over the pine nut crumb