Lentil and vegetable bolognese

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 200 g dried red lentils
• 2 whole carrot, diced
• 2 sticks celery, diced
• 1 whole onion, diced
• 800 g canned chopped tomatoes
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 300 g whole wheat pasta
• 1 tsp dried mixed herbs

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and fry the onion, carrot and celery until softened.
2. 2Step 2. Add the garlic and cook for 1 minute.
3. 3Step 3. Stir in the lentils, tomatoes, herbs and 300ml water.
4. 4Step 4. Simmer for 20–25 minutes, stirring occasionally, until the lentils are tender.
5. 5Step 5. Cook the pasta according to the packet instructions.
6. 6Step 6. Check the sauce is steaming hot (165°F) throughout before serving over the pasta.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.