Puy Lentil Bolognese
This is a rich veggie packed lentil “Bolognese”, with a chunky texture and a lovely vegetable base. It is a great alternative to a meat based ragu, especially if you want to add more plant based suppers, into your weekly meal planners. Something I am always trying to do. Both my children love to eat these sauce with spaghetti, either whole-wheat or regular spaghetti, serve warm with a drizzle of good quality olive oil. I have included some tips below about lentils and weaning, also nutrition and how to best enjoy Puy lentils in your weekly cooking.
Puy lentils
As I short cut I am using ready cooked Puy lentils, but you could cook your own, ahead of time. Simply cook the lentils with water, onion, bay leaf and a dash of olive oil. Puy lentils come from the French region Le Puy, they hold their shape during cooking which makes them really useful in so many recipes. They are delicious as a layer in salads, as a filling in cottage pies, or as a base for sauces (such as this lentil Bolognese). They are extremely nutritious and provide good levels of protein, iron and fibre.
Lentils and Babies
Puy Lentils are not recommended as a first weaning food from 10-12 months + only. They can be hard to digest and cause gas. It is recommended to introduce lentils in very small amounts, a few tablespoonfuls maximum; then gauge your babies response. Should you have any concerns please consult your health care advisor.
They are a very good natural source of iron: iron reserves in the body reduce by six months of age. That is a good time to add iron-rich foods such as lentils to the diet. These foods will help your baby stay active and energetic, besides aiding in brain development. On a personal note when I introduced lentils to my children I started with red lentils first, which have a much softer consistency.
Ingredients ~
2 tablespoons olive oil
vegetable base ~ 2 red onions, 2 carrots, 1 leek, 1 red pepper, 3 sticks celery
2 flat portobello mushrooms (optional), peeled and diced
3 garlic cloves, peeled
250g cooked Puy lentils
1. 5 cans of organic tinned plum tomatoes
300ml homemade vegetable stock, or low salt stock cube (+ 300ml boiling water)
herbs ~ 1 tablespoon fresh thyme leaves, 1 tablespoon dried oregano, x2 bay leaves
1 tablespoon balsamic vinegar
Mushrooms and balsamic vinegar, these are totally optional, but they do add a beautiful depth flavour
To make the sauce ~
Prep the vegetables: wash, trim and dice (fairly small). In a shallow pan add olive oil and the prepped vegetables, saute gently for 10-15 minutes until softened and starting to caramelise. Taking care with the base will really benefit the end dish. Next add the chopped mushrooms and garlic, cook for 1-2 minutes until combined.
Add the cooked Puy Lentils, plum tomatoes, stock, herbs and balsamic vinegar. Bring up to a gentle simmer and simmer away: the sauce will now cook and reduce, give it around 20-25 minutes.
In the meantime you can boil the water for your spaghetti, cook the spaghetti and drain. Remove the lentils from the heat and set aside. You are now ready to serve warm spaghetti and lentil Bolognese, I add a drizzle of a good quality olive oil.