Wow, the school holidays have been crazy; I am so glad the kids go back to school on Tuesday, but Tuesday cannot come quick enough. Here’s a brief summary as to what we’ve been up to…
– My 6-year-old son broke our flat screen TV.
– My 4-year-old son almost completely drained our water tanks because he was playing with the taps (something he knows he shouldn’t be doing in the first place).
– My 8-year-old daughter threw a full on tantrum about her shoes.
– We went to the beach.
– My friend gave me her old iPhone 4S after she bought the new 5S, so I was finally able to upgrade from the 3GS.
– My 8-year-old daughter made a city out of bricks and chalk.
– My 6-year-old son broke a hanging ceiling light (which was a sort of very basic chandelier); luckily, the glass broke in large chunks rather than shattering into tiny pieces.
– We all helped to make M&M’s chocolate chip cookies on the only rainy day of the holidays (recipe from Bright Eyed Baker).
– Today my husband has our eldest three children playing mini golf, so I’ll get to hear all about that when they get home.
– Monday, the last day of school holidays, my husband and his mum are taking the kids to the zoo; I’ve given the kids a disposable camera each to take their own photos.
And about this lentil bolognese… you may have seen this if you’ve been following me on Instagram. I made it as a contribution to World Vegetarian Day, which is October 1. I found the recipe in the latest delicious. magazine and it looked like the perfect vegetarian dish.
This is a 20-minute semi-homemade recipe in that it uses a jar of sauce, but also fresh cherry tomatoes, lentils and a few other extras to make an amazing bolognese that is delicious and hearty without using any meat at all.
Unfortunately, I don’t have a photo of this from my DSLR, so the above VSCO Cam image (the one you saw on Instagram) will have to do!
Basically, this dish proves that you can still eat amazing, delicious, hearty food without using pieces of dead animals. Although I am not a vegetarian, I can appreciate those that are and the dedication they have to their food choices. It’s not easy to be a vegetarian when animal products are often sneaked into unassuming foods and when people around you laugh at you, or think you’re a freak, for not eating a hamburger or ham sandwich or roast chicken.
If you know someone who has to have meat at every meal, try giving them this lentil bolognese served over a bed of al dente spaghetti, fresh basil and fresh parmesan and see if they can’t admit that this is absolutely delicious!
- 400g spaghetti or other long dried pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 420g jar cherry tomato pasta sauce (I used Sacla Cherry Tomato & Basil Sauce)
- 250g punnet cherry tomatoes, halved
- 400g can lentils, rinsed, drained
- ½ cup (40g) grated or shaved parmesan
- Basil leaves, to serve
- Cool the pasta in a large saucepan of boiling salted water according to packet instructions.
- Meanwhile, heat oil in a frying pan over medium heat and cook onion, celery and garlic for 2 minutes or until softened. Add pasta sauce and ½ cup (125ml) water, then bring to a simmer. Add tomatoes and cook for 5 minutes or until softened. Add lentils, season with salt and pepper and cook for a further 1 minute.
- Drain pasta and toss with the sauce.
- Divide among bowls and serve with parmesan and basil leaves.