vegie lentil casserole

these portions feed you and your baby. blend for younger babies of course. for babies used to finger food this is great as they can pick out the vegie pieces and shovel in a bit of the mushy bits with a spoon. tonight i mixed through some kamut penne as well.

1/2 cup dry green lentils (or any legume of your choice)
1/2 onion finely chopped
1/2 red capsicum cut into long slices
1/2 eggplant cut into long slices
1/2 carrot thinly sliced
2 tomatoes finely chopped
4 Tsp tomato paste (optional)
handful of fresh parsley finely chopped
2 handfuls of spinach leaves finely chopped
1/2 clove garlic crushed

soak lentils for the day. drain soak water and put in a pot covered generously with fresh water. bring to a boil. reduce heat and simmer for 20 mins or until lentils are soft.
while lentils are cooking saute up the onions in a pan/pot with a dash of oil or just some water. once onions are soft add the capsicum and saute for a few minutes. then add eggplant and saute until soft. then add carrots and saute - they will soften more later. then add tomatoes, stir and cover to simmer for a few minutes. stir through tomato paste, spinach, parsley and garlic. remove from heat once spinach is soft. mix with the cooked lentils.
serve as is or blended. makes a great meal with quinoa, pasta or polenta.