Lentil Bolognese for Baby & Toddler (No Salt)
A mild tomato and red lentil sauce stirred through small, soft pasta shapes. Iron-rich, with no added salt, and the sauce freezes well.
Ingredients
Makes 6 baby servings
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Method
- 1
Warm the oil over medium-low heat and cook the onion and carrot for 6–8 minutes, until soft. Add the garlic for 1 minute.
- 2
Add the lentils, tomatoes, water and oregano. Simmer 20–25 minutes, stirring often, until the lentils have broken down. Add water if it gets thick.
- 3
Cook the pasta in unsalted water until very soft, a minute or two past the packet time. Drain.
- 4
Stir some sauce through the pasta and cool before serving.
Serve it by age
9–12 months
Serve the small pasta mixed with sauce in a bowl or on a preloaded spoon; let your baby pick up pieces.
12 months+
Use larger shapes like penne or fusilli, and offer a toddler spoon.
health_and_safetyAllergens
Contains wheat (top 9 allergen) from the pasta. For a first exposure, offer a small amount early in the day and watch for 2 hours.
sync_altSwaps
- swap_horizGluten-free: use chickpea, lentil or rice pasta.
- swap_horizAdd ½ cup finely grated zucchini to the sauce.
kitchenStorage
Sauce: fridge 3 days, freeze up to 3 months. Cooked pasta: fridge 2 days.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
