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Lentil Bolognese

with Fettuccine

25 min

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Have you ever tried vegetarian bolognese? This dish gets its flavour from the red lentils, mushrooms and mixed vegetables.

What We'll Send

Cooked Brown Lentils
White Mushrooms
Parmesan Cheese
Tomato Paste
Red Cooking Wine
Italian Parsley
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 604
Fat 4g
Protein 29g
Carbohydrates 112g

What You'll Need

Cooking Directions

Set a large pot of salted water on to boil. Once boiling, add the pasta and set a timer for 12 minutes.
In a large skillet, heat 1 tbsp. of oil (2 tbsp. for 4 servings). Once the oil is hot and shimmering, add the garlic, mirepoix and mushrooms and cook for 4-5 minutes until they are soft and tender. Season with salt and pepper. Add the tomato paste and red cooking wine. Stir frequently and cook for 2 minutes longer. Add 1 cup of water (2 cups for 4 servings) to the skillet. Cook for 10 minutes, stirring occasionally until thickened to your liking.
Drain and rinse the lentils under cold running water using a mesh strainer. Add lentils to the skillet and cook for 2 minutes longer. Season with salt and pepper to taste.
Once the pasta is done cooking, reserve a mug of the cooking water and drain the rest. Add the pasta to the skillet with the bolognese and toss to coat. If the sauce is dry, add some of the pasta water a little at a time until you get the consistency you like.
Wash and mince the italian parsley. Plate the pasta and top with a sprinkle of parmesan cheese and fresh parsley. Enjoy!

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