The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentilognese
What a mouthful! No, we don’t mean the recipe title but the glorious meal itself… With (of course) lentils, chunks of courgette, green pepper, chestnut mushrooms and carrot, a garlic, basil and tomato sauce and piled-high pasta, this plant-based spag bol is rich, punchy and seriously satisfying.
SWK: Source of fibre
Plants 7
SWK: Source of protein
Serving size
Ingredients
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 onion
- 1 handful of fresh basil
- 1 carrot
- 120g chestnut mushrooms
- 1 courgette
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
Nutritional Information
Calories: 563
Protein: 22g
Carbs: 107g
Fat: 3.5g
Ingredients
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh basil
- 2 onion
- 2 carrot
- 400g pasta (Wheat) (Durum wheat semolina)
- 240g chestnut mushrooms
- 1 courgette
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 553
Protein: 22g
Carbs: 106g
Fat: 3.3g
Lentilognese
What a mouthful! No, we don’t mean the recipe title but the glorious meal itself… With (of course) lentils, chunks of courgette, green pepper, chestnut mushrooms and carrot, a garlic, basil and tomato sauce and piled-high pasta, this plant-based spag bol is rich, punchy and seriously satisfying.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery
Cooking Instructions
Ace the base!
- Peel and finely dice the onions, and coarsely grate the carrots.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions and carrots for 5-7 mins.
Slice & soften
- Meanwhile, finely slice the mushrooms, and chop the courgette into ½cm chunks.
- Add the mushrooms and courgette to the pan and fry for 5 mins.
Simmer that sauce
- Stir both pastes into the saucepan and cook for 2 mins.
- Tip in the lentils, then pour in the passata and 200ml water (300ml for 4 portions). Crumble in half the stock cube (all of it for 4 portions) and stir well. Simmer for 6-8 mins until the sauce thickens, then lightly season.
Boil the pasta
- At the same time, cook the pasta in boiling water for 7-8 mins, then drain.
Plate up
- Finely chop the basil leaves and stir them through the sauce.
- Stir the pasta into the sauce, then serve.