One-Pot Lentil Bolognese
For time-poor parents, there is nothing better than a one-pot meal (well, maybe frozen meals can compete); however, when it comes to fresh, nutritious meals the whole family can enjoy, you can’t do better! Loaded with nutrient-dense ingredients like lentils and plenty of veggies - that no kid will be able to detect - this dish is a hit with even the fussiest of little eaters. Aside from the inherent nutritional goodness of this bolognese, it tastes lip-smacking good, and even the most ardent meat lovers will enjoy this vegetarian alternative. Suitable for all family members and simply swap out the cheese or omit for a plant-based family meal.
One-Pot Lentil Bolognese
DIETARY: VEG, DF, EF, NF
ALLERGENS: Dairy, Wheat
AGE GROUP: 8 months+
SERVES: 6
PREP: 15 mins
COOK: 20 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
1 brown onion (110g), peeled and roughly chopped
1 stalk of celery (80g), rinsed and roughly chopped
2 cloves garlic (20g), peeled
1 medium-sized carrot (160g), peeled and roughly chopped
1 medium-sized zucchini (180g), rinsed and roughly chopped
1 tbsp (20ml) extra virgin olive oil
3 tbsp (60g) tomato paste
1x 400g can brown lentils, drained and rinsed
1x 400g can diced tomatoes
1 cup (250ml) filtered water or vegetable stock
1 tsp (2g) ground oregano
Sea salt and pepper, to taste
180g wholegrain spaghetti
Toppings:
1/3 cup (25g) vegan cheese or yellow cheese, finely grated (optional)
Fresh basil leaves (optional)
METHOD:
Place onion, celery, garlic, carrot and zucchini into a high-speed food processor and process until pureed and smooth.
Heat oil in a large saucepan over medium heat.
Add onion-veggie mix and sauté for 4-5 mins.
Add tomato paste, lentils, diced tomatoes, water or stock, oregano and seasonings, cover and let simmer for 5 mins.
Add wholegrain pasta and cook uncovered for 10-12 mins according to packet instructions or until al dente. Stirring a couple of times will prevent pasta from sticking together.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
TIPS:
For a vegetarian version:
Swap the lamb mince for lentils.
Allergies:
For a gluten-free version: Swap wholegrain pasta with gluten-free pasta.
Simple swaps:
Swap vegetables for seasonal vegetables of choice.
Additional boosters:
Add spinach to the bolognese sauce.
For fussy eaters:
Puree the sauce until smooth and no vegetables and lentils can be detected anymore.
Serve the pasta, sauce and vegan cheese separately.For babies:
Serve mashed or cut into finger food-sized pieces.