Lentil & Roasted Tomato Pasta
A hearty and iron-rich pasta dish featuring soft red lentils and naturally sweet roasted cherry tomatoes. A perfect vegetarian meal that provides sustained energy for active toddlers.
Ingredients
- 0.5 cup Whole-Wheat Pasta (Fusilli or Penne)
- 3 tablespoons Red Lentils
- 1 cup Cherry Tomatoes
- 1 clove Garlic
- 2 teaspoons Extra Virgin Olive Oil
- 2 leaves Fresh Basil
- 1 teaspoon Grated Parmesan
Instructions
- Preheat your oven to 200°C (400°F). Toss the cherry tomatoes and halved garlic clove with 1 teaspoon of olive oil on a baking tray.
- Roast the tomatoes for 15-20 minutes until they are soft, blistered, and juicy. Safety Step: Once cooled slightly, remove the garlic clove and any tough tomato skins if your toddler is sensitive to textures.
- While the tomatoes roast, rinse the red lentils thoroughly. Place them in a small pot with 1 cup of water (or low-sodium veg broth) and simmer for 15 minutes until very soft and mushy.
- Cook the fusilli or penne pasta according to package instructions until tender (al dente is often too firm for toddlers; cook for an extra 2 minutes).
- In a large bowl, mash the roasted tomatoes with a fork to release all their juices. Stir in the cooked lentils to create a thick, textured sauce.
- Add the finely chopped fresh basil and the remaining teaspoon of olive oil to the sauce. Mix well.
- Toss the cooked pasta into the lentil and tomato mixture, ensuring every piece is well-coated.
- Safety Step: Ensure the pasta is cut into manageable bite-sized pieces if using large shapes. Check the temperature before serving.
- Top with a sprinkle of grated Parmesan cheese if desired.
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