Lentil bolognese with pasta
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 5 min
- Cook: 25 min
- Makes: 3 portions
Ingredients
- 60 g small pasta shapes
- 4 tbsp red lentils
- 1 carrot, grated
- 200 g passata, no added salt
- 1 tsp olive oil
- 1 pinch dried oregano
Contains: Wheat
Method
- Soften the carrot in the oil. Add the lentils, passata, oregano and a splash of water; simmer 20 minutes until thick.
- Cook the pasta in unsalted water until soft and stir through the sauce.
- Cool to lukewarm.
Safety: Pasta shapes a baby can hold; check the passata for added salt.
Storage: Fridge 3 days, freezer 1 month.
Tip: The vegetarian bolognese that most babies prefer to the meat one. Lentils vanish into tomato.
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