63kcal
3g
9g
2g
0g
3g
12g
89mg
- 1 tbsp Olive oil
- 1 finely diced Onion
- 3 finely diced Carrots
- 3 crushed Garlic cloves
- 1 tbsp Tomato purée
- 500g / 17.6oz Passata
- 350g / 12.35oz no added salt Green lentils in water
- 2 tsp Dried mixed herbs
- 1 tsp Smoked paprika
- 1 low-salt Vegetable or chicken stock cube
- to taste Freshly ground black pepper
1. Heat 1 tbsp Olive oil in a large saucepan.
2. Add 1 finely diced Onion and cook over medium heat for 2 minutes, stirring often.
3. Add 3 finely diced Carrots and cook for another 4 minutes, stirring often.
4. Add 3 crushed Garlic cloves and 1 tbsp Tomato purée, and cook for another minute.
5. Add 500g / 17.6oz Passata, 350g / 12.35oz Green lentils (including the packet water), 2 tsp Dried mixed herbs, 1 tsp Smoked paprika, a good grinding of black pepper, and crumble in 1 low-salt stock cube.
6. Give it a good stir, pop a lid on and simmer for 20 minutes until the carrots have softened and the flavors have mingled.
7. Serve with freshly cooked pasta, a sprinkling of grated cheese on top, and steamed veg on the side.
51% of RDI
57% of RDI
9% of RDI
0% of RDI
0% of RDI
57% of RDI
29% of RDI
To serve to baby, spoon a small amount into a separate flat-bottomed cold pan, roughly mash with a potato masher, then add a little pasta and cover in the sauce. Choose a long, easy pasta shape for baby to hold, like rigatoni or spirals. You can also blend up the sauce with a little of the pasta to make a purée for baby. Freeze any leftover lentil spag bol in portions for up to 4 months. Defrost thoroughly and reheat in a saucepan with an extra splash of water, until bubbling and piping hot.
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