This vegan lentil bolognese is an iron and protein powerhouse, which is perfect for growing littles. We served the bolognese with chickpea rotini so 1 average toddler sized portion (of course this will vary from babe to babe!) provides about 3.5 mg iron, which meets about half of the daily need for iron in kids age 1-3 yrs old! The vitamin C from the tomatoes also helps with absorption! Source: Instagram/itsthecardamom
Medium to prepare
undefined min prep
adjustable below
per serving
SoyIntroduce one at a time.
Heat the olive oil in a large pan over med heat
Add the onion and cook until soft (~5 min)
Add the carrots, red pepper, diced tomatoes, salt and sugar and continue to cook, stirring occasionally until caramelized (~15 mins)
Add the garlic and tomato paste, stir, and cook until fragrant (about 3 mins)
Add the miso, lentils, and 4 cups water to the skillet, stir thoroughly and bring to a boil
Reduce heat and cook the lentils, uncovered, for 30 mins
After 30 mins, stir in the cherry tomatoes, add 1 cup of water and cook for an additional 20 mins with the lid on
While the lentils finish cooking, prepare your pasta then top with the bolognese, serve, and enjoy!
Per serving, calculated from USDA data for the ingredients above.
Good source of Vitamin C
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
67
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.