Imogen learns to cook one of her favourites!

I have been making lentil bolognese for my family for years, so this week, rather than road-testing a new recipe, Imogen decided she wanted to learn how to make it. I usually serve it over black bean spaghetti which is fantastically nutritious and delicious. Imogen, however, wanted to have the sauce over gnocchi instead. I’m not crazy about gnocchi because it’s a very high glycaemic index food with low nutrient value, but just this once I let Imogen have her way :). We had the gnocchi and bolognese with some steamed vegies  – including some delicious silverbeet the kids brought home from the school vegetable garden.

Red Lentil Bolognese


2 cups water
1 cup red split lentils
1 onion, chopped
2 cloves garlic, minced
300 g eggplant, diced
400 g can diced tomatoes (no added salt)
2-4 tablespoons tomato paste (no added salt)
1 tsp paprika
1 tsp dried basil
1 tsp dried oregano
freshly ground black pepper


Place the water, lentils, onion and garlic in a medium saucepan and bring to the boil. Reduce heat and simmer, covered for 5 minutes. Add eggplant and continue simmering for 20 minutes. Stir in remaining ingredients and simmer for another 5 minutes.

Red lentil bolognese

Banana oat biscuits


2 cups rolled oats
1 tsp baking soda
1 tsp cinnamon
4 medium overripe bananas
1/4 cup sunflower seeds
1/4 cup raisins
Preheat oven to 180ºC. Line a baking sheet with baking paper.Use a high powered blender or food processor to process the oats into flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.

Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and raisins, and mix until well combined.

Place spoonfuls of the cookie dough on the baking sheet. Use lightly moistened fingers to flatten each biscuit down slightly. Bake for 12 minutes.

Banana oat biscuits


3 responses to this post.

  1. Posted by Andra Muhoberac on October 31, 2012 at 10:11 am

    I think the gnocchi idea sounds great with the lentil sauce! Might try it myself since my son Brennan makes a “mean” sweet potato gnocchi! Robyn, good on your kids for loving to cook and eat such nutritious (and I’m sure DELICIOUS) food!
    Continued success in the kitchen–


  2. I’m a big bolognese fan! Where do you get the “black bean spaghetti” from? I have never heard of it???


    • The brand of the black bean spaghetti I get is Explore Asia. I’ve seen it in our local IGA (Cronulla); you could also try delis and better fruit & veg shops. I get it through my organic co-op which buys from Eco-Farms at Parramatta so you could also get it there.


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