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.
One-tray lentil bolognese
This ‘bung it in’ beauty is packed with carrot, leek, red onion and baby tomatoes, all tossed in our ready-made garlic, basil & parsley paste. Simply add some passata, lentils, pasta and basil-infused stock and let your oven do its thing. Now that’s one fine tray!
SWK: Source of fibre
Plants 6
SWK: Source of protein
one tray
Serving size
Ingredients
- 1 carrot
- 1 leek
- 1 onion
- 110g baby tomatoes
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 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 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 559
Protein: 23g
Carbs: 105g
Fat: 4.4g
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 2 carrot
- 1 leek
- 2 onion
- 200g baby tomatoes
- 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)
- 2 x of fresh basil
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 507
Protein: 20g
Carbs: 98g
Fat: 3.6g
One-tray lentil bolognese
This ‘bung it in’ beauty is packed with carrot, leek, red onion and baby tomatoes, all tossed in our ready-made garlic, basil & parsley paste. Simply add some passata, lentils, pasta and basil-infused stock and let your oven do its thing. Now that’s one fine tray!
Cook time:
45 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery
Cooking Instructions
Start the veg
- Heat your oven to 240ºC/fan 220ºC/gas 9 and boil a half-full kettle.
- Dice the carrots into 1cm cubes, then trim the leek and thinly slice. Peel the onions and cut each into 8 wedges.
- Put the carrots, leek, onions and tomatoes into a large ovenproof dish, spritz with cooking spray and roast for 20 mins.
Sort the stock
- Meanwhile, dissolve the stock with 450ml boiled water (850ml for 4 portions). Thinly slice the basil leaves and add half to the stock.
Bake your bolognese
- Add the garlic, basil & parsley paste to the ovenproof dish and toss to coat.
- Tip in the lentils and their water, the passata and stock then stir in the pasta, submerging it as much as possible. Bake for 18-20 mins (22-25 for 4 portions), stirring halfway through, until the pasta is cooked and has absorbed most of the sauce.
Plate up
- Sprinkle the bolognese with the remaining basil and serve.