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.
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