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Lentil and Sweet Potato Bolognaise

A vegan recipe, packed with vegetables and perfect for weaning.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 small onion
  • 2 medium carrots Diced
  • 2 cloves of garlic
  • 1 medium sweet potato
  • 1-2 Sticks of celery
  • 1 tbsp olive oil
  • 1 can 400g chopped tomatoes
  • 1/4 carton passata You can vary this to your taste
  • 100 g red lentils
  • 5 splashes balsamic Vinegar
  • Italian herb Add to taste
  • 1/2 tsp vegetable stock Omit for a baby or if you prefer
  • 1/2 tsp onion gravy gravy granules Omit for a baby or if you prefer
  • 300 mls water

Equipment

  • Frying pan
  • Knife
  • Chopping Board
  • Peeler

Method
 

  1. Heat the olive oil in a frying pan and add the onions and garlic and fry for a few minutes, until soft.
  2. Add the carrots, sweet potato and celery. Fry for a few minutes.
  3. Add the dried red lentils and mix well.
  4. Add the chopped tomatoes, passata, herbs, stock (if adding), water and balsamic vinegar. Stir well and bring to the boil.
  5. Turn down the heat and simmer for 1 hour or until everything is soft.
  6. Blend or mash down if servings for a baby.
  7. Serve with pasta and this dish does go lovely with some cheese (if not following a vegan diet).