Wholewheat Pappardelle Ribbons with Red Lentil & Tomato Sauce

Ingredients

• 80 g dried wholewheat pappardelle made from durum wheat only, or 2 egg-free lasagne sheets cut into wide ribbons — check the label, because many pappardelle and some lasagne sheets are made with egg, which would introduce a second allergen alongside wheat
• 60 g (⅓ cup) dried red lentils, rinsed until the water runs clear
• 200 g (about ¾ cup) no-salt-added passata or no-salt-added chopped tomatoes (check the label — a great deal of passata is salted)
• 1 small carrot, about 50 g, finely grated
• 250 ml (1 cup) water — or a no-salt-added vegetable stock, checking its label for added salt, celery and soy if you are introducing one allergen at a time
• 15 ml (1 tbsp) olive oil
• 1 tsp dried basil and ½ tsp dried oregano
• 1 tbsp finely chopped fresh basil (optional)

Method

1. 1. Warm the olive oil in a saucepan over medium-low heat and soften the grated carrot for 3–4 minutes without browning.
2. 2. Add the rinsed lentils, passata, dried herbs and water. Bring to a gentle simmer.
3. 3. Simmer uncovered for 18–20 minutes, stirring often, until the lentils have completely collapsed into a thick, soft sauce. Add a splash more water if it tightens too much — it should coat a spoon, not sit in a stiff mound.
4. 4. Meanwhile, boil the pappardelle in unsalted water for 2–3 minutes LONGER than the packet says, so the ribbons are very soft and floppy rather than al dente. Never salt the cooking water for a baby's portion.
5. 5. Drain the pasta, return it to the pan and fold through enough sauce to coat generously.
6. 6. Mash or briefly blitz the remaining sauce if your baby prefers a smoother texture, and cool to just-warm before serving. Stir in the fresh basil at the end.
7. 7. Check every ribbon squashes between your thumb and forefinger before it goes on the tray. Do not finish the dish with grated parmesan or any other cheese while wheat is the allergen being tested.