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Lentil and Sweet Potato Bolognaise

A vegan recipe, packed with vegetables and perfect for weaning.
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 4


  • Frying pan
  • Knife
  • Chopping Board
  • Peeler


  • 1 small onion
  • 2 medium carrots Diced
  • 2 cloves of garlic
  • 1 medium sweet potato
  • 1-2 Sticks of celery
  • 1 tbsp olive oil
  • 1 can 400g chopped tomatoes
  • 1/4 carton passata You can vary this to your taste
  • 100 g red lentils
  • 5 splashes balsamic Vinegar
  • Italian herb Add to taste
  • 1/2 tsp vegetable stock Omit for a baby or if you prefer
  • 1/2 tsp onion gravy gravy granules Omit for a baby or if you prefer
  • 300 mls water


  • Heat the olive oil in a frying pan and add the onions and garlic and fry for a few minutes, until soft.
  • Add the carrots, sweet potato and celery. Fry for a few minutes.
  • Add the dried red lentils and mix well.
  • Add the chopped tomatoes, passata, herbs, stock (if adding), water and balsamic vinegar. Stir well and bring to the boil.
  • Turn down the heat and simmer for 1 hour or until everything is soft.
  • Blend or mash down if servings for a baby.
  • Serve with pasta and this dish does go lovely with some cheese (if not following a vegan diet).
Keyword vegan, vegetarian, weaning