Quick lentil & vegetable Bolognese

  • Total time: 20 minutes

Serves: 2


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.