Tuscan Lentil Ragu with Creamy Polenta

Ingredients

• 55g dried red lentils
• 50g instant polenta
• ¼ onion, finely diced
• ¾ carrot, grated or finely diced
• ¼ courgette, grated or finely diced
• 160g chopped tomatoes
• ¼ tomato purée
• ½ garlic clove
• 5ml olive or rapeseed oil
• ½ tsp dried basil or oregano
• 180ml water for lentil ragu
• 200ml water for polenta
• 50g spinach, fresh or frozen

Method

1. Heat oil in a saucepan. Add onion, carrot and courgette. Cook for 6–8 minutes until soft.
2. Add garlic, tomato purée and herbs. Stir for 30 seconds.
3. Add red lentils, chopped tomatoes and water.
4. Simmer for 20–25 minutes, stirring often, until the lentils are very soft. Add a splash more water if needed.
5. Stir in spinach and cook for another 3–4 minutes until fully wilted or heated through.
6. Remove baby/toddler portions before adding adult salt, chilli or cheese. Mash or blend as needed.
7. Cook polenta separately: bring the polenta water to a simmer, whisk in polenta, and cook according to packet instructions until smooth.
8. Serve lentil ragu over creamy polenta.