Ever wanted to sneak more veggies into the kids meals? Here’s how. The secret is to blitz half of the vegetables in a blender with the lentils to give a mince-like texture – so no one will ever guess…
SERVES 6 PREP 15 MINS
COOK 25 MINS
150g red lentils
800ml vegetable stock
1tbsp olive oil
1 red onion, chopped
1 large garlic clove, crushed
500g butternut squash, chopped
1 red pepper, deseeded and chopped
100g mushrooms, sliced
1tbsp Worcestershire sauce
1tbsp sundried tomato paste
100g frozen peas
1 Put the lentils into a pan with 400ml vegetable stock. Cover and simmer for 15 mins until tender.
2 Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic and squash and cook for 5 mins, then add the peppers and cook for 2 more minutes.
2 Stir in the mushrooms, pasatta, Worcestershire sauce and the remaining stock. Season and simmer for 10 mins.
3 Cook the spaghetti in boiling salted water for 10 mins until tender, yet still with a slight bite.
4 Add the cooked red lentils to the vegetables. Tip half of the vegetable mixture into a processor and blitz until almost smooth. Return to the vegetables with the peas and stir together, warming through.
5 Drain spaghetti and toss into the vegetable sauce..Per serving: 357 cals, 13g fat (4g saturated). 44g carbs
Try this: Switch the butternut squash for carrots, if you like and the peas for broccoli,