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Charlie had a friend over after school the other day and I was trying to think of what to make for two energetic 5 year olds… with the added issue of my youngest not eating these days. So I eventually decided on making individual portions of red lentil lasagne for them. My kids love cheese and I have not been able to remove it entirely from their lives, for this meal however I used dairy free cheese and they actually did not notice the difference. It was mixed views amongst the kids, but then again isn’t that always the case with kids?!?!?!
I was sure to make enough for our dinner and hubby and I really enjoyed it with a huge salad. I will say however that the first mouthful was confusing because I was expecting lasagne but got a full taste of lentils, it messed with my mind… but the first mouthful was the only one that seemed different. I very quickly enjoyed its warmth and creamy consistency, plus with the added bonus of protein, iron and fibre in the lentils, how could you go wrong!
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 1 red sweet pepper, chopped
- 2 garlic cloves, minced
- 190g red split lentils
- 1 tbsp tomato puree
- 500ml tomato passata
- 500ml boiling water
- 1 vegetable stock cube (you can use a ready made vegetable stock instead of the water and stock cube)
- 1/2tsp black pepper
- 60g baby spinach
- 1 packet gluten free lasagne sheets
- 40-60g vegan/ free from cheese, grated
- Heat olive oil in large pan on medium heat, and add onions, garlic and carrots allowing them to saute for 5 minutes.
- Add the chopped red sweet peppers and cook for another 5 minutes.
- Then add the lentils and stir for 2 minutes before adding the tomato puree, tomato passata, and stock (boiling water with the stock cube).
- Mix together and reduce the heat, cover and allow to simmer for 30 minutes. Check the lentils to see if they are cooked, if not you can add more water and continue to cook.
- Once cooked, add your spinach and mix in before allowing to cook for another 5 minutes.
- Place a pan of water on the stove to boil. The gluten free lasagne sheets I used recommended that I blanch the lasagne sheets for 2-3 minutes in boiling water before use. Your choice of lasagne sheets may have different instructions, so follow those.
Note: As I was making this for the kids, I choose to make 6 small portions using mini ceramic dishes, so my instructions from here on refer to those portions, however you can make this is a single dish… much easier! 🙂
- Layer each dish with a spoon of the lentil mix first, then cover with half of a lasagne sheet. Continue this layering until you have filled the dish and remain with the lentil mix as your top layer.
- Sprinkle the top with vegan cheese.
- Bake in the oven for 25-35 mins, or until the lasagne is heated through. (Note: Dairy free cheese may not look melted when cooked, but you can test it by using a fork to run through the top of the lasagne).
This recipe is an adaption from Healthy Little Foodies website.