Lentil Bolognese Jackets with Feta

Name: Lentil Bolognese Jackets with Feta
Prep time: THMS
Cook time: THMS
Ingredients: 4 large roasting potatoes; 2 tbsp. olive oil; 1 large onion, finely chopped; 3 cloves garlic, finely chopped; 1 tsp. dried oregano; 300g chestnut mushrooms, roughly chopped; 1 large carrot, grated; 150g beluga or puy lentils; 400ml vegetable stock; 500g jar Sacla' Rooted In Nature Organic Classic Bolognese; 100g feta cheese, crumbled; 50g salted butter, softened; 1 clove garlic, finely chopped; 2 tbsp. finely chopped flat leaf parsley

These flavour-packed jacket potatoes make midweek dinner extra special. Lentils give the Bolognese its hearty richness, while a jar of Sacla' Rooted In Nature Organic Bolognese sauce adds sunny Italian depth. Scroll down to watch the recipe video.

Cook Time

1hr

Serves

Ingredients

4 large roasting potatoes
2 tbsp. olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 tsp. dried oregano
300g chestnut mushrooms, roughly chopped
1 large carrot, grated
150g beluga or puy lentils
400ml vegetable stock
500g jar Sacla' Rooted In Nature Organic Classic Bolognese
100g feta cheese, crumbled
50g salted butter, softened
1 clove garlic, finely chopped
2 tbsp. finely chopped flat leaf parsley

How to make the recipe

Step 1

Preheat the oven to 180C/160Cfan/gas Pierce the potatoes with a fork and place in the oven on a baking tray and cook for 1 hour 20 minutes until tender and golden.

Step 2

Meanwhile, heat the oil in a saucepan and cook the onion for about 5 minutes until starting to soften, stir in the garlic, oregano and mushrooms and cook for 5 minutes. Stir in the carrot and cook for a further 3 minutes.

Step 3

Tip in the lentils and toss with the vegetables and then over a high heat add the stock and simmer for 10 minutes. Stir in the sauce and simmer for a further 20 minutes until the lentils and very tender and the sauce has thickened and reduced.

Step 4

For the garlic butter, place the butter in a bowl and mix together with the garlic and herbs and a pinch of salt. Spoon onto a sheet of cling film shaping into a log shape. Roll up and place in the fridge to firm up.

Step 5

Split open the potatoes and spoon over the lentil Bolognese and serve scattered with the crumbled feta cheese. Cut a round of garlic butter and simply place on top of the lentil bolognese and allow to melt into the mixture.