Lentil Bolognese

Oven Baked Lentil Bolognese

Spag Bol the veggie way, with a rich, deeply flavourful sauce made in the oven, topped with a crispy Pangrattato.
	    
  • 50 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Paprika & Sundried Tomato Stock Pot
  • 1 packet of spaghetti cooked al dente
  • 2 tinned peeled plum tomatoes
  • 200 g Puy lentils
  • 2 carrots grated
  • 1 brown onion grated
  • 2 cloves of garlic sliced

Pangrattato

  • 100 g breadcrumbs
  • 75 g vegetarian strong hard cheese
  • 1 lemon zest
  • 1/2 bunch fresh oregano leaves picked
  • 1/2 tbsp olive oil

  1. Preheat the oven to 180°C.

  2. For the Bolognese Sauce, pour the tinned plum tomatoes into a large, deep roasting tray and gently crush the tomatoes with a potato masher to break them up. Add the lentils, grated carrots, grated onion, sliced garlic and the Knorr Paprika and Sundried Stock Pot then place in the oven for 35-40 minutes, until the vegetables and lentils are cooked through.

  3. For the Pangrattato, combine the breadcrumbs, vegetarian hard cheese, lemon zest, oregano and olive oil on a tray. Bake in the oven for 10-12 minutes, until golden and crisp.

  4. Cook the spaghetti al dente and toss in a drizzle of oil to stop it from sticking together.

  5. Spoon the Bolognese Sauce over the pasta and top with the crispy Pangrattato.

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Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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