Lentil Pesto Bolognese & Mash
with Parmesan & Caramelised Cherry Tomatoes
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.
The quantities provided above are averages only.
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.
Ingredients
1 bag
thyme
1 punnet
Snacking Tomatoes
2
potato
2 clove
garlic
1 tin
lentils
½ sachet
fennel seeds
(May be present: Gluten. )
1 box
passata
1 packet
basil pesto
(Contains Milk;)
1 sachet
vegetable stock powder
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
parsley
1 bag
soffritto mix
Not included in your delivery
olive oil
2 tbs
balsamic vinegar
2 tbs
milk
(Contains Milk;)
½ cup
water
1 tsp
brown sugar
40 g
butter (for the mash)
(Contains Milk;)
20 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
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.