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Tasty Lentil Bolognese

You won’t miss the meat in this delicious recipe. Suitable for vegans! 

Dairy Free
Egg Free
Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 6 portions
Great for:  Family Recipes Kids 4+ Years Grown Up Entertaining
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Ingredients
2 tbsp olive oil
1 large onion, finely chopped
1 red pepper, finely diced
2 small carrots, peeled and finely diced
½ small aubergine, finely diced
2 large cloves garlic, crushed
75g puy lentils (dried)
400g tin chopped tomatoes
300ml vegetable stock
2 tbsp sundried tomato paste
1 tbsp fresh thyme, chopped
1 tsp soy sauce

250g spaghetti
Method
  1. Heat the oil in a saucepan. Add the onion, pepper, garlic, carrots and aubergine.
  2. Fry over a medium heat for 5 minutes. Add the lentils and coat in the mixture. Add the chopped tomatoes. stock, sundried tomato paste and seasoning. 
  3. Cover with a lid, bring up to the boil, then simmer for 25-30 minutes until the lentils are soft and the sauce is reduced. Add the thyme and soy sauce.
  4. Cook the pasta according to the packet instruction, drain and toss the sauce. 

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