Sneaky Lentil & Turkey Bolognese

Sneaky Lentil & Turkey Bolognese - half veg half turkey, perfect healthy dinner for fussy kids!

Everyone, I’d like to introduce you to my Sneaky Half Veg and Half Turkey Bolognese. It’s a new member of my recipe family, and it’s there to stay.

This recipe is for those of you looking to add more veg and fibre into your everyday meals but aren’t really sure where to start. It’s an easy and simple way to take an old favourite and give it an extra healthy WOW-factor, and it’s a sneaky healthy dinner for fussy kids.

This Lentil & Turkey Bolognese:

  • Simple to make in big batches to last the week
  • Actually taste even better the next few days as flavours develop!
  • Keep well in the fridge or freezer
  • Delicious with pasta, rice, or even a side of veggies and some mashed avocado!

I grew up on bolognese, courtesy of my Italian descendent grandma, and I have to say that while this one might not be authentic, it’s definitely makes up for it in flavour and is high up there in taste!

Sneaky Lentil & Turkey Bolognese
Prep time
Cook time
Total time
Recipe type: Healthy, Dairy Free
Cuisine: Dinner, Main
Serves: 4
  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large portobello mushrooms (around 100g), finely chopped
  • 2 teaspoon dried italian herbs
  • ¼ teaspoon salt + pepper
  • 1 tablespoon capers
  • 1 large carrot, finely chopped
  • Handful cherry tomatoes, quartered
  • 250g minced turkey (can sub chicken as well)
  • 1 tin chopped tomatoes
  • 1 cup dried puy lentils (can sub brown lentils as well)
  • 3 tablespoon nutritional yeast (optional)
  • 4 servings of cooked pasta
  1. Heat up the oil in a saucepan and sauté the onion until softened, about 5-8 minutes. Add in the garlic and sauté for another 2 minutes, stirring frequently.
  2. Add in the mushrooms, salt, pepper, dried herbs, carrots, tomatoes and capers and continue to cook for another 5 minutes, stirring occasionally.
  3. Stir in the minced turkey and cook for about 5 minutes before adding the tin of tomatoes and lentils.
  4. Cover and simmer gently for about 20-30 minutes, or until lentils are cooked - they should be tender but not mushy.
  5. Stir in the nutritional yeast, if using, and serve with your favourite pasta! Bonus points for a side of greens and toasted pine nuts.