Does this sound like something your kid would eat? It certainly doesn’t sound like something I could sell to mine.
And yet, when I presented it to him last night, he couldn’t stuff it into his face fast enough. He ditched the fork and used his hands, the better to get it in his gob. I was amazed, but I didn’t let it show. This isn’t my first rodeo.
Chicken, lentil, and spinach pasta sauce
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 450g chicken mince
- 1 cup red lentils
- 2½ cups stock (chicken or vegetable)
- 3 tbsp tomato paste
- 100g baby spinach leaves
- Heat the oil in a deep frying pan, then add the onion, and cook, stirring, until it begins to soften.
- Add the chicken mince, and cook, stirring, until the chicken begins to brown.
- Add the stock, lentils, and tomato paste. Stir them in, then bring the mixture to the boil.
- Turn down the heat, then simmer gently for about 20 mins, until the lentils have absorbed the stock to make a nice thick sauce.
- Add the spinach, and stir it in until it just wilts.
- Season to taste, and serve over your pasta of choice.
If you want to make a big batch of this to freeze, I suggest omitting the spinach when you first make it, and adding it fresh when you defrost it and heat it up.