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.
Banana oat biscuits
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.