Lentil 'Bolognese'
with Spinach, Mushrooms and Linguine
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Chestnut Mushrooms
1
Lentils
1
Flat Leaf Parsley
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
200
Linguine
½
Italian Style Herbs
30
Tomato Puree
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains Sulphites)
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Lentils
Nutritional information
Utensils
Instructions
Fill and boil your kettle. Slice the mushrooms. Drain and rinse the lentils in a sieve, crush half of the lentils using a fork. Roughly chop the parsley (stalks and all). Roughly chop the walnuts.
Heat a splash of oil in a large frying pan over high heat. When hot, add the mushrooms and cook until browned 3-4 mins, stirring occasionally.
Meanwhile, fill a large saucepan with the boiled water and 0.5 tsp salt for the linguine, pop on a high heat and bring to the boil. When boiling, add the linguine and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Whilst the pasta cooks, add the Italian herbs, tomato puree and both the crushed and whole lentils to the mushrooms. Cook stirring for a minute, then pour in the chopped tomatoes with onion and garlic and water (see ingredients for amount). Stir in the red wine stock paste. Reduce the heat and simmer until thickened, 8-10 mins, stirring occasionally. Once cooked, add the spinach to the lentils a handful at a time and cook until wilted and piping hot, 1-2 mins.
Next, in a small bowl, mix the walnuts with the parsley, half the grated hard Italian style cheese and a drizzle of olive oil.
Taste and season your sauce with salt and pepper if necessary. Combine the linguine with the lentil bolognese. Stir in the other half of the cheese and divide the mixture between your bowls. Finish with dollops of the parsley and nut mixture and sprinkle over the remaining cheese.
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