Vegetarian delight - Family recipe

10-Minute Baby à la Carte and Gröna Kassen (The Green Bag) brings you vegetarian delight! Here you go! Be inspired!

Lentil bolognese served with pasta

4 portions

30 minutes

Ingredients:

3 dl/1¼ cups/300g red lentils

500 g/18 oz pasta

1 can crushed tomatoes

(400 ml/14.5 fl oz)

1 red bell pepper

200 g/7 oz carrot

2 tomatoes

A bunch of fresh basil leaves

1 onion

2 garlic cloves

Oil for frying

2 tbsp tomato purée

1 tbsp vegetable fond or 1 tsp bouillon/stock granules

1½ tsp dried basil

2½ tsp dried oregano

½ tsp black pepper

¾ tsp salt

Method:

1. Bring a large pan of water to the boil and cook the red lentils for 5–7 minutes (or until tender). Drain the lentils in a sieve.

2. Peel and chop the onion and garlic cloves. Sauté in a little oil in a heavy-bottomed saucepan.

3. Grate the carrot. Dice the bell pepper and tomatoes. Add all of the vegetables to the onion and garlic.

4. Bring a large pan of water to the boil and boil the pasta for 6–8 minutes.

5. To the vegetables in the saucepan add: crushed tomatoes, ¾ cup/6 fl oz water, the cooked lentils, vegetable fond or 1tsp bouillon/stock granules, tomato purée, oregano, basil, salt and black pepper.

6. Mix well and simmer over a low heat for about 10 minutes.

7. Serve the lentil bolognese with the pasta and garnish with fresh basil leaves. Bon appétit!

Tips if you have an infant:

• Boil the pasta without salting the water.
• Use salt-free or low sodium vegetable fond or bouillon/stock granules and don’t add salt to the lentil bolognese during cooking. Be extra careful with the other seasoning as well.