Lentil bolog­nese

Your Baby & Toddler - - Baby Files -

In­gre­di­ents: 1 ta­ble­spoon olive oil 1 onion, chopped 1 large car­rot, grated 2 cel­ery sticks, finely chopped 2 cups red lentils 1 tin whole to­ma­toes 1 ta­ble­spoon tomato purée 1 tea­spoon dried oregano 1 tea­spoon dried thyme 1 cup veg­etable stock

Method:

1. Heat the oil in a large saucepan and fry the onion, car­rot and cel­ery un­til soft and translu­cent (about 10-15 min­utes). Stir in the lentils, tinned to­ma­toes, tomato purée, herbs and stock. Bring to a sim­mer and cook for about 30-40 min­utes un­til the lentils are ten­der and saucy.

2. Re­move from heat, let cool and serve with cooked mil­let, pasta or rice.

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