Veggie Bolognese

This is so delicious and so packed with goodness that you will feel particularly wonderful when you see your kids tucking in! I try not to ‘sneak in veg’  as its important that children want to enjoy vegetables in their own right but I guess this is a hidden veg sauce if ever there was one! It also makes a delicious soup if you want a lighter meal but remember it won’t feed quite so many.

Note: make a bigger batch and freeze for quick meals when you are short on time.

veggie bolonese.jpg

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1 onion (approx. 120g), roughly chopped

1 carrot (approx. 110g), roughly chopped

6-8 chestnut mushrooms (75g), roughly chopped

2 garlic cloves, crushed

½ sprig rosemary, leaves picked

2 tbsp water

½ cup (100g) red lentils

2 tbsp tomato puree

2 tbsp olive oil

400g tomato passata

400g vegetable stock or water

25g parmesan cheese, finely grated

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 Place the onion, carrot, mushrooms, tomato puree, garlic, rosemary and water in a food processor and blitz down until roughly chopped. Heat the olive oil in a medium saucepan and add the chopped vegetables. Cook for 5 minutes over a medium heat before adding the lentils, passata and stock. Bring to the boil and then reduce to a simmer and cook for 45 minutes. Add the parmesan and cook for a further 5 minutes before removing and serving immediately or blitzing down into a smoother sauce- whichever your family prefer.