Whether you have fussy eaters at home or not, this vegan lentil bolognese recipe will make a perfect meal for your toddler or kids.
Our lentil bolognese is packed with fresh vegetables and brown lentils. These ingredients are an amazing source of vitamins, potassium, fibre and proteins that are essential for your kid’s development. It’s the first pasta dish that our son Luca got to try and he just loved it so much that we’ve been cooking it for him at least twice a month.
Not a vegan or vegetarian?
This recipe can be an amazing meal even if your family eats meat. We know a lot of families that despite eating meat are always looking for vegetarian or vegan options to reduce the consumption of meat and dairy products at least once or twice a week. If your kids are quite fussy, it is a great way to get them to eat more veggies and pulses.
You can cook this recipe for the whole family. Remember that kids love to eat what their parents are eating, and it is a good way of encouraging them to try new foods. Check a more adult-friendly Vegan Lentil Bolognese recipe here with small variations for you to enjoy the same meal than your kids.
- Chop all the vegetables roughly and add them into a food processor. This step will cut down the preparation time and you can have a delicious meal ready in 35 minutes.
- We love adding yeast flakes before serving it. This gives the sauce a bit of cheesy taste. It is also a good source of B12 vitamin.
- Use precooked brown lentils to cut down the cooking time.
- Freeze the leftover sauce.
Vegan Lentil Bolognese for toddlers and kids
- 1/2 large onion
- 2 carrots
- 1 garlic clove
- 1 celery stalk
- 1/2 red bell pepper
- 2-3 mushrooms we use white button or portobello mushrooms
- 3 big and juicy tomatoes you can use passata
- 1 tablespoon olive oil
- 1 bays leaf
- 50 gr brown lentils precooked
- 1 teaspoon oregano
- 1 teaspoon sweet paprika
- 1 tablespoon lemon juice
- 1 teaspoon yeast flakes for serving
- Chop all the vegetables and add them to a food processor. Blend until finely cut.
- Heat the olive oil in a pan on medium heat and add the chopped vegetables together with the bay leaves. Cook for around 15 minutes stirring frequently. You want the tomatoes to release the juice and the rest of the vegetables fully cooked.
- Add the lentils and stir for one more minute.
- Add the oregano, sweet paprika and lemon. Stir, remove the bay leaves and turn off the heat.
- Adjust with a pinch of salt and add the yeast flakes.
- If your kids are fussy eaters, transfer the sauce to a blender and blend until you have a smooth consistency. Serve with whole-wheat pasta or any other whole-grain pasta.