Creamy Lentil Bolognese

serves

Serves 4

time

15 mins

level

Beginner

There aren't many dinners that you can truly get on the table in less than 15 minutes - especially proper hearty ones like this. This dish is a true crowd pleaser. It's creamy, filling and ridiculously moreish, thanks to our Tomatoey French Lentils.

Recipe by @amysheppardfood

Ingrédients

1 onion, finely sliced
2 cloves garlic, finely chopped
2 pouches of Merchant Gourmet Tomatoey French Puy & Green Lentils
300ml single cream
10 sun-dried tomatoes, finely chopped
60g fresh spinach, roughly chopped
Fresh thyme (optional)
300g penne pasta

Méthode

Place the pasta in a pan of boiling, salted water and cook until just tender. Reserve 60ml of the starchy pasta water before draining.
Meanwhile, add a drizzle of oil to a large non-stick frying pan. Once hot, add the garlic and onion and fry on a medium to low heat for 5 minutes, stirring regularly.
Whilst the onions are cooking, heat the Merchant Gourmet Tomatoey French Lentils according to packet instructions.
Add the heated lentils to the onions with the cream, sun dried tomatoes and spinach. Season to taste with salt and pepper and stir. Gently bring it to the boil and simmer briefly until the spinach has wilted.
Stir in the drained pasta. Keep adding a little pasta water and stirring until the sauce is thick and creamy and coats the pasta.
Finish with a little more black pepper and some fresh thyme.

2 comments