Lentil Bolognese
Suitable from 6 months
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
Makes: 4 cups sauce
Suitable for freezing
Ingredients
1 tbsp extra virgin olive oil
1 onion, finely diced
1 garlic clove, crushed
1 tomato, diced
1 carrot, peeled and finely diced
1 zucchini, diced
1/2 red capsicum, deseeded and diced
400g tin brown lentils, rinsed and drained
1 cup tomato passata, no added salt
1 cup reduced salt beef stock
1 cup risoni or small pasta shapes
Method:
1. Heat oil in a large saucepan over medium heat. Saute onion for 2-3 minutes or until soft
2. Add all other vegetables and cook for a further 4-5 minutes, stirring, until softened
3. Add lentils, passata and stock and simmer, covered, over medium heat for 20 minutes or until vegetables are very soft and sauce has thickened (add a little more water or passata if sauce gets too thick)
4. Meanwhile, cook pasta in a large saucepan of boiling water for 8 minutes or according to directions on the pack. Drain, then stir through sauce
4. Blend if required