Lentil bolognese recipe
A wonderful recipe to gently introduce little ones to exciting new tastes.
- 1 small red onion
- 2 cloves garlic
- 1 tbsp olive oil
- ½ inch turmeric (or 1/4 tsp ground turmeric)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ aubergine
- 1 carrot
- 1 courgette
- 4 chestnut mushrooms
- 1 tin tomatoes (400ml)
- 400ml water
- 1 tbsp vegetable stock
- 150g puy lentils (1 cup)
- 1 sprig of rosemary
- 2 handfuls spinach
- 1 handful kale
Dice the onion, garlic and fresh turmeric. Cut the aubergine, carrot, mushrooms and courgette into 1cm cubes.
In a large saucepan add the olive oil, cumin, coriander diced onion, garlic and tumeric. Sautee for 2-3 minutes. Add the aubergine, carrot, courgette and mushrooms and stir the spices into all the veg.
Add the tin of tomatoes, water, vegetable stock and puy lentils and rosemary.
Cook on a medium heat for 5 minutes then turn down to a low simmering heat and put the lid on and cook for 25 minutes.
Check on it every 10 minutes and give it a stir to make sure its not sticking to the bottom of the pan.
Once the lentils are soft take off the heat and serve with pasta, over a baked potato, with rice or quinoa.
It freezes really well so you can put any leftovers in a freezer bag and save for a quick and simple dinner.
Have you tried?
A nutritious and delicious plant-based meal to give toddlers a veg boost, and introduce tiny tastebuds to mild spices. The scrummy combination of tender cauliflower, sweet tomatoes and protein-packed red lentils, in a mildly-spiced coconut sauce, is sure to put big smiles on little faces. We've also served soft Basmati rice on the side, so little diners can be in charge of mixing it into their Dhal. Lots of fun for curious little foodies. Suitable for vegetarians and vegans.View Product