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Lentil Bolognese Jackets with Feta

Lentil Bolognese Jackets with Feta

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.
Profile Serves: 4
Icon/Time On the table in: 1hr
Gluten Free
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Buon Appetito


  • 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


  1. Preheat the oven to 180C/160Cfan/gas 4. 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.
  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.
  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.
  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.
  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.
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