⏰ Prep 60 mins
👶🏻 Suitable from 6 months
❄️ Store in the fridge in an airtight container for 3-4 days, freeze for up to 3 months
This is a recipe I now make quite regularly, It takes a bit of time to make It but is definitely worth on the end, plus it’s packed with protein and fibre and is incredibly filling! I promise you won't miss the meat in this delicious lentil bolognese! Easy to make and super tasty, you will surprise all your family and friends with this recipe!
Make 8 portions
200g dry lentils (brown or green)
50g onion, finely chopped
1 garlic clove, minced
50g celery, finely chopped
50g carrot, finely chopped
20g tomato paste
80ml extra virgin olive oil
2 tsp salt
700g tomato passata
1 tbsp vinegar
1 tbsp sugar
Check what I got for Grace this week
In a large pot, heat the olive oil over medium-high heat.
Saute’ the onion, carrot, garlic and celery until tender.
Add in the tomato paste, 200ml water, vinegar, sugar and lentils, stir well and sauté over medium-high heat for about 10 minutes.
Stir in the tomato passata, 400ml water and salt.
Place a lid on the pot, bring mixture to a boil, then reduce heat to medium-low and simmer it for 30/40 minutes, or until lentils are tender and saucy, stirring occasionally.
Serve lentil bolognese over pasta and enjoy! 😋
NOTE: I usually freeze the remaining Bolognese sauce and use it when I need a quick dinner.