Cheesy Lentil Pesto Bolognese & Mash

Name: Cheesy Lentil Pesto Bolognese & Mash with Parmesan & Caramelised Cherry Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 bag thyme; 1 punnet Snacking Tomatoes; 2 tsp balsamic vinegar; 1 tsp brown sugar; 2 clove garlic; 1 tin lentils; 2 tbs milk; 1 box passata; ½ sachet fennel seeds; 1 packet basil pesto; ½ cup water; 1 sachet vegetable stock powder; 2 potato; 1 bag parsley; 40 g butter (for the mash); 1 sachet Italian herbs; 20 g butter (for the sauce); 2 packet grated Parmesan cheese; 1 bag soffritto mix

with Parmesan & Caramelised Cherry Tomatoes

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Introducing our new veggie-licious version of this Italian cult classic: lentil bolognese! With all the flavour of the original, but lentils taking the place of minced meat and mashed potato to soak up the sauce, you'll be saying 'La dolce vita!' after every bite.

Tags:

Veggie

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

thyme

1 punnet

Snacking Tomatoes

2 clove

garlic

1 tin

lentils

1 box

passata

½ sachet

fennel seeds

(May be present: Gluten. )

1 packet

basil pesto

(Contains Milk;)

1 sachet

vegetable stock powder

potato

1 bag

parsley

1 sachet

Italian herbs

2 packet

grated Parmesan cheese

(Contains Milk;)

1 bag

soffritto mix

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tsp

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

2 tbs

milk

(Contains Milk;)

½ cup

water

40 g

butter (for the mash)

(Contains Milk;)

20 g

butter (for the sauce)

(Contains Milk;)

Nutritional Values

Energy (kJ)3621 kJ

Fat48.7 g

of which saturates23.7 g

Carbohydrate68.5 g

of which sugars24.7 g

Protein30.3 g

Sodium1692 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

•Large Non-Stick Pan

Instructions

Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Pick thyme leaves. Place cherry tomatoes and thyme on a lined oven tray. Add the balsamic vinegar and drizzle with olive oil. Season with salt and pepper. Toss to coat. Roast until blistered and lightly charred, 20-25 minutes.

TIP: If your oven tray is crowded, divide the cherry tomatoes between two trays.

While the tomatoes are roasting, peel potato and cut into large chunks. Finely chop garlic. Drain and rinse lentils.

TIP: Save time and get more fibre by leaving the potato unpeeled.

Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter(for the mash) and the milk and season generously with salt. Mash until smooth. Cover to keep warm.

While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 5-6 minutes. Add garlic, Italian herbs and a pinch of fennel seeds (if using) and cook until fragrant, 1 minute.

Stir in lentils, passata, basil pesto, the water and vegetable stock powder until well combined. Reduce heat to medium and add the butter(for the sauce) and the brown sugar. Simmer until thickened slightly, 4-5 minutes. Season to taste.

Divide the mash between bowls. Top with the lentil pesto bolognese and grated Parmesan cheese. Spoon over the caramelised cherry tomatoes. Tear over parsley leaves to serve.