Lentil, kale and mushroom bolognese with wholegrain spaghetti

This super easy vegan bolognese is full of energy rich kale and lentils and vitamin-D rich mushrooms. Suitable for weaning babies, either puree or chop into small pieces as required. Plus, there’s nothing more fun that watching little children try and eat spaghetti!

Prep: 10mins

Cook: 15mins

Ready in: 25mins

Serving Size: 4

Dietary info: Dairy Free Vegan Vegetarian Baby-Friendly Batchcooking Date Night Food Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 1 red onion, sliced and diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves of garlic, crushed
  • A dozen chestnut mushrooms, sliced and diced
  • 2 x 400g canned tomatoes
  • 1 teaspoon of smoked paprika
  • A splash of red wine vinegar (optional)
  • Approx 150g wholegrain spaghetti per adult
  • 2 x 400g cans of green lentils, drained
  • Approx 60g fresh kale, washed and woody stalks removed
  • Salt
  • Olive oil

How To Make It

  • Step 1.

    Add the onion, some olive oil and a pinch of salt to the pan. Cook for 3 minutes then add the dried oregano, paprika and basil, garlic and mushrooms. Mix well and cook for a further 2 minutes.
  • Step 2.

    Add the tomatoes, lentils and vinegar and cook for 10 minutes or so until the sauce reduces down. Put the spaghetti on to cook according to packet instructions.
  • Step 3.

    Add the kale to the bolognese, cook for a further 2-3 minutes then serve along with the spaghetti

Serve & Enjoy

Nutritional Info

So much great veg here especially vitamin D rich mushrooms and folate rich kale. Plus the lentils are such a great source of fibre.

At Dad's Table

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