• Laura Carbery

Veggie Ragu

Prep: 10 mins

Cook: 1 hr

Serves: 5-6 adults or approx 18-20 toddler portions


1 tbsp olive oil

4 garlic cloves, crushed

1 red onion

2 carrots

1 celery stick

1 courgette

1 red pepper

handful of mushrooms

1/4 tsp mild chilli powder

1/2 tsp smoked paprika

2 tsp dried oregano

1 tsp balsamic vinegar

1/2 cup red split lentils

400ml low salt vegetable stock

2 tins chopped tomatoes

freshly cracked black pepper

To serve:

grated parmesan


1. Finely dice the red onion, courgette, carrots, celery, peppers and mushrooms.

2. Heat the oil in a large non-stick saucepan and gently cook the onion, garlic, carrots and celery until soft, about 20 minutes. Add the peppers and mushrooms and cook for a further 10 minutes.

3. Add in the chilli powder, oregano, vinegar, lentils, vegetable stock and chopped tomatoes. Season with some freshly ground black pepper. Bring to the boil, then place the lid on and reduce to a simmer for 25 - 30mins. The longer the better.

4. Cook the pasta according to instructions on pack. Drain the pasta and toss through the sauce. Serve with some grated parmesan on top.

Note: Once the sauce has cooled slightly, you can blitz to a smoother consistency depending on the stage of your weaning baby.

#vegetarian #healthydinners #easyfamilydinners #courgette #mushrooms #babyweaning #babyledfeeding #babyledweaning #solidfoods #hungrymunchkins #pasta


© 2017 Hungry Munchkins by Laura Carbery

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