Meals for our four-year old are always a challenge, with refusal to eat anything outside of baked beans and vegemite sandwiches the norm.  One exception is spaghetti bolognaise (into which I smuggle a goodly amount of grated vegies) which is enjoyed by all.  One evening Rex was so disappointed to discover that the babies had polished off the remainder of the previous day’s bolognaise for lunch, that I improvised this lentil bolognaise.  It was really quick and tasty, and will definitely become a regular.

Quick Lentil Bolognaise

  • 1 tin of lentils, drained and rinsed (the Italian ones have the prettiest labels)
  • 1 medium onion
  • 1 medium carrot
  • 1 medium zucchini
  • 1 tin of diced tomatoes (again, I like the Italian ones)
  • 1 sachet (or 2 tbsp) tomato paste
  • 1 clove garlic, crushed
  • pinch dried thyme and oregano
  • salt and pepper
  • about a tablespoon of olive oil
  • pasta and parmesan to serve

Grate onion, carrot and zucchini and add to saucepan with olive oil.  Stir over medium heat until starting to soften.  I add a bit of salt at this stage so that the vegies let out a bit of juice and don’t catch as easily. 

Before they start to brown, add the tomatoes, about half a tin of water and the tomato paste and stir well.  Add garlic and dried herbs and bring to boil.

Reduce to a simmer and add lentils.  Cook for about 10 minutes or until tender. 

Season to taste and serve with pasta and parmesan.

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Otherwise, there is always the What’s-in-the-fridge bento special …

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