Quick lentil & vegetable Bolognese

  • Low Fat
  • Vegetarian


2 tsp oil
½ x 500g bag frozen Cooks’ Ingredients Soffritto Mix
400g can lentils, drained and rinsed
400g can chopped tomatoes
½ x 25g pack fresh parsley, chopped
150g spaghetti


1. Heat the oil in a saucepan and fry the soffritto mix for 4-5 minutes. Stir in the lentils, tomatoes and 100ml water, then simmer for 10 minutes. Season and add the parsley.

2. Meanwhile, cook the spaghetti in boiling water for 8-10 minutes or until tender. Drain and serve with the lentil Bolognese.

  • Total time: 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,011kJ
Fat 7.3g
Saturated Fat 1.5g
Carbohydrate 83g
Sugars 11.4g
Protein 19.4g
Salt 0.2g
Fibre 12.3g

2 of your 5 a day

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3 stars

Average user rating Based on 10 ratings