Lentil Bake is perfect as part of a main meal but also as part of a packed lunch. Great for kids of all ages and fantastic for baby-led weaning
Lentils and sweet potato rarely featured in my diet before having kids. Now they seem to be a weekly staple and I’m always experimenting with new ways to serve them. Both Finn and Rory love them, I know that if I make something with either of these ingredients that it will generally be a hit with them. This Curried Lentil Bake is no exception.
Some of my most viewed recipes involve sweet potato and/or lentils so I’m guessing they are a popular food choice for other parents too. My sweet potato, lentil and carrot croquettes and lentil lasagne are particularly popular.
This dish is made up of lentils, vegetables, sweet potato and eggs, making it very nutritious, very tasty and easy for babies to eat.
How to Store Lentil Bake
Lentil bake is easy to make but does take a little bit of time to prepare. I often make it at the weekend for lunch and then freeze the leftovers in individual portions. Freeze on a baking tray until frozen and then transfer to a ziplock bag or freezer container. Alternatively, you can refrigerate the leftovers for 3 to 4 days.
Although I prefer it straight out of the oven it still tastes good cold and the boys are more than happy to eat it. If you are looking for non-sandwich ideas for lunch-boxes then this dish is perfect.
Can I use a different variety of lentil to make a lentil bake?
Lentils come in a range of sizes and colours. In this recipe, I chose to use red split lentils. When they are cooked they go mushy and the texture is perfect for a bake. The smooth texture is also baby and kid-friendly. As other lentil varieties hold their shape more when cooked, I do not recommend using a different lentil type in this recipe.
Are lentils good for babies?
Lentils may be small but they are a great source of fibre, protein and minerals all of which babies need for proper development. Lentils do have a reputation for causing gas and it is often recommended not to introduce lentils until 8 months of age. Red lentils are lower in fibre and are therefore believed not to cause gas as easily.
Start by giving your baby a small amount of lentils, if there is no symptoms of digestion upset then try offering a little more.
Have you made this recipe? I love reading your feedback. Rate and comment below or tag me on Instagram @healthylittlefoodies
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Curried Lentil Bake
Ingredients
- 1 tbsp oil
- 1 onion (finely chopped)
- 1/2 tsp finely chopped garlic
- 1 celery stalk (finely chopped)
- 2 medium carrots (finely chopped)
- 1 tbsp mild curry powder*
- 1 cup (175g) red split lentils
- 2 1/3 cups (580ml) vegetable stock*
- 1 medium (1 1/2 cups) / (235g) sweet potato (cut into approx. 1 cm cubes)
- 1/2 cup (70g) frozen peas
- 3 eggs (lightly beaten)
Instructions
- Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
- Add the curry powder and cook for a further minute
- Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
- Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
- Pre heat oven to 180C/350F/Gas4
- Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
- Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
- Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
- Slice into squares. I cut into 20 pieces.
Recipe Notes
**If serving to a baby or young children use homemade stock or very low salt stock. Nutritional information is an ESTIMATE only and is calculated using an online calculator. The facts are based on 1 of 20 squares. Facts will vary depending on the brands of ingredients used and size of vegetables.
NOTE: This recipe was first published on Jan 25th, 2016. It has been updated with new photos and now provides more information, answering some commonly asked questions.
Kelsey says
Could you mlm replace the eggs for flax egg?
Amy says
Hi Kelsey, I haven’t tested any egg replacements in this recipe so cannot guarantee the results. If you read some of the comments you can see some of the egg replacements readers have tried. One reader replaced it with chickpea flour (9 tablespoons with 9 tablespoons of water) and it held together well.
Claire says
Thank you for this recipe! For those asking about egg replacement, I replaced it with chickpea flour (9 tablespoons with 9 tablespoons of water) and it held together well! Coming out of the oven it was soft but as it cooled it held its shape. Delicious and my 1 year old loved it too
Amy says
Great to know, Claire. Thanks for taking the time to comment and help others looking for an egg replacement 🙂
Janay says
Can I make this without egg or an egg substitute?
Amy says
Hi Janay, I haven’t tested it with an egg substitute so can’t guarantee results. I am sure a reader said they tried a chia egg and it worked but didn’t set as well (if you want to scroll through the comments you may come across it). Sorry I can’t be of more help, Amy
Marta says
I made it and I loved it! Just like most of the things I have made from your recipes. I am totally lacking creativity in the kitchen, but still want to make some healthy and tasty stuff for kids and this lentil bake is definitely something like it!
Amy says
Thanks, Marta. I’m so happy that you are finding the site useful and thanks for taking the time to let me know 🙂
Aditya says
Hello, thanks for the recipe! I’m having one issue, after almost 30 minutes the stock has not been absorbed. Where did I go wrong possibly?
Amy says
Hi Aditya, it could be your pan size or cook top that is varying the time, perhaps you had it on a lower simmer. Did you use red split lentils? Did you look at my process steps photos, as you can see the mixture is fairly wet
ginny says
Do I have to soak the lentils overnight before hand?
Amy says
Hi Ginny, no need to soak the lentils but you need to use red split lentils, other varieties won’t work in this recipe. 🙂
Emma says
This has been the only healthy thing that my two year old will eat without any fuss for quite some time. I also love it too! It takes a while to prepare and I always think it tastes best when it’s just been cooked, so I wonder if it’s possible to make it in advance and put in the fridge overnight to cook the following day….?
Amy says
Hi Emma, I’m so happy your little one enjoys this recipe. I haven’t actually tried making it in advance to cooking but I think it would work. However, without trying myself, I can’t say for sure.
Jessica says
Hi 🙂 Thanks for the recipe. How do you defrost once frozen? In the fridge overnight? I always have trouble with this
Amy says
Hi Jessica, yes you can defrost in the refrigerator overnight 🙂
cass says
This recipe is great! Wonderful flavor and lots of possible veggie combos. I made mine with flax eggs as my son as an egg allergy. It didn’t hold together quite as well as I’d liked but he still really liked it. Any tips for making it eggless?
Ginny says
I have made this many many times and vary the veges depending on what I’ve got. Such a great recipe thank you!
Amy says
Thanks for the 5 stars, Ginny. So glad you like the recipe 🙂
Nicole says
Can you freeze these?
Amy says
Hi Nicole, yes it freezes well 🙂
Katie Lesperance says
This was really tasty. Our 9 month old loved it. For the adults it does need some salt. Served with some sour cream. Had to bake the full 40 minutes.
Amy says
Thanks for the 5 stars, Katie. So glad your little one enjoyed it 🙂
Jessica Perera says
We don’t have sweet potato available where I live. Do you think I could sub regular potato? Or maybe butternut squash or pumpkin?
Amy says
Hi Jessica, without trying I can’t guarantee the results, sorry. I’d give it a go, the flavour will be different and the texture will probably be a little different too. Let me know if you try and how you get on 🙂
Jane says
My 10 month old baby LOVES this and gets excited when she sees it. My only problem is that it is a bit dry and crumbly so my baby has a hard time feeding herself. What would you recommend me doing so it sticks together a bit better? Thank you for the recipe!
Amy says
Hi Jane, Thanks for the feedback and I’m delighted that your little one enjoys this. Did the texture before cooking look like the pictures? Did you remember to add the egg? I’ve never had a problem with it crumbling before. Maybe the oven temperature was too high? Sorry I can’t be of much more help.
Chris Maher says
Have to make a rare comment on blogs and say THIS IS SUCH A WINNER! I’ve been regularly making it for my 2.5 year old for over a year now, and it’s so good to give him something so nutritional that he loves. I’m actually just finishing off making it with him, he’s excited!
Amy says
Thanks, Chris! I really appreciate you taking the time to comment and I’m delighted that your little one has enjoyed it for so long. It used to be a favourite of my youngest too, but I haven’t made it in so long. Going to make it again tomorrow!
Emma says
I made this for my 7.5 month-old and he really seemed to like it! I thought it was tasty too; this recipe is a keeper for sure. Thank you!
Amy says
I’m so glad you think so, Emma! Thanks for taking the time to rate and let me know 🙂
Andrea Jackson says
Hi Amy! I’m having trouble finding red split lentils, but was able to find red lentils. Do you think there’s a way I could make them work in this recipe? I was thinking about giving them a few pulses in the food processor before soaking and cooking them.
Amy says
Hi Andrea, sorry for the late response. I’m not sure, to be honest. I have never actually bought whole red lentils (it isn’t something I see here) and so can’t say. They would def take longer to cook so I don’t believe they would work for this recipe but if you think you can break them down it could be worth a try. Sorry I can’t be of more help.
Maryan says
How do I freeze these?
Amy says
Hi Maryan, To freeze I usually cut into individual portions, freeze on a baking tray until frozen and then transfer to a ziplock bag or freezer container
Sinead Murphy says
Do I need to reheat this from the freezer? My baby prefers things cold but just wondering if i can serve it to him as is or do i need to reheat and then cool. Fingers crossed
Amy says
Hi Sinead, no need to reheat if it has been cooked. You can eat this cold 🙂
Ritienne Zammit says
This is soooo good
Thanks
Amy says
Thank you Ritienne 🙂
Julie Davies says
I make it for the vegetarians in work and they love it!! (The meat eaters enjoy it too.)
Amy says
Fantastic! Thank you, Julie 🙂
Fiona says
I followed this recipe to a tee and unfortunately it didn’t turn out at all how I expected, very dry and crumbly. Next time I’ll add at least another 2 eggs I think. The taste was good though. Thanks!
Amy says
Hi Fiona, sorry that the texture wasn’t right for you, did it look different to my pictures? I’m trying to think where it could have gone wrong for you. What size was your oven dish? If it was bigger than mine then it may be why it was drier in texture. Glad you liked the taste 🙂
Mel B says
I freeze the squares to pop out for quick meals! My LO has adored it since she first had it at 7 months! I soak the beans for a day before.
Amy says
Hi Mel, I’m delighted that your little one enjoys these! Having a freezer stash is always good for busy days. 🙂
Jill says
Thanks for this recipe, Amy! I started making it when weaning my first kiddo in 2014, and it remains a staple in our menus. I’ve even passed it on to a childless vegetarian friend, who makes it regularly as well. We make it as written. Some of the family likes it with sour cream, others without. This recipe is such a keeper!
Jill says
Just to edit my previous comment… I’ve been making it since 2016, not 2014!
Amy says
Hi Jill, thank you! So happy you keep coming back to make this! Thanks for sharing with your friends too 🙂
NM says
I made this tonight and it was a flavourful dish we all enjoyed. Straight forward to make and chock full of nutrients. My little one dislikes peas so I subbed with some chopped frozen cauliflower and served peas on the side for the rest of us
Amy says
So glad you enjoyed this and you found a way to make it work for your little one 🙂
Jessica says
This has been one of my son’s favorites since he was around 11 months old. Sometimes it is the only thing he will eat if he is going through a picky phase! It is super fast to make, and I think I have it memorized now. There is always some in my freezer. Thank you!
Amy says
Hi Jessica, this is lovely to read and thank you for taking the time to let me know. Have you tried the Mexican version?
Joy says
Hi Amy, I would love to make these but my son is on low chemical diet.
What couod I replace the vegetable stock with?
I was thinking water but was wondering if that would be ok
Amy says
Hi Joy, you could make homemade stock or just use water.:)
Erica says
My baby (13 months) adored this meal! I added rice and extra veggies and omitted any salt.
Thanks!
Amy says
Sounds perfect! Glad it was a hit with your 13 month old. Thanks for taking the time to rate and let me know 🙂
Hollie says
Lovely recipe! Have made these and frozen them… now wondering how to reheat? I’m sure my 9 month old little boy is really going to love these!
Kate says
Love these! They are in the regular rotation for my 1 year old. Instead of pan frying potatoes, I throw the steamer on the pot while the lentils cook. Just a wonderful recipe – thanks!!
Amy says
Brilliant, delighted that your little one enjoys them and thanks for letting me know. 🙂
Naomi says
My 10 month old loved these. I’ve been struggling to get her eating veggies except in puree form so this is great. I didn’t have curry powder so just used turmeric, cumin & coriander powder instead.
Amy says
Thanks Naomi, delighted that this was a hit with your little one 🙂
Robyn Blanchard says
My child is allergic to egg. Is there something to use in place of egg?
Amy says
Hi Robyn, I haven’t tried an egg replacement in the recipe so can’t say how alternatives would work. I know someone has tried a chia egg, it worked and tasted good but didn’t set as well.
Deanna says
My daughter is allergic to eggs. Is there anything I can substitute for the eggs in this recipe and it still work?
Amy says
Hi Deanna, I haven’t experimented with egg replacements in this recipe. I know a reader tried a chia egg and it didn’t hold together as well as with the egg but her baby was still able to pick up bites.
Aoife says
I have made this for lunch today it’s baking in the oven. Husband approves of the taste so i’m sure it will be a hit. It’s great to try kids with mild spices, they can surprise us with their palates sometimes. Also wanted to say that your website is amazing, it’s the one kids food site I return to frequently. From a fan in Ireland.
Amy says
Thank you so much Aoife, that means so much to me! I have two friends who have recently called their babies Aoife. Such a lovely name 🙂
Doris says
made this today for Lunch, was delicious
Amy says
Brilliant! Thanks so much for letting me know, it makes my day!
Anne says
Could I make this in the pressure cooker ?
Amy says
Hi Anne, I haven’t a great deal of experience cooking with a pressure cooker so can’t say, sorry. I’d love to know if you try it!
Jo says
Hi! Love this recipe but what’s the safest way to reheat it? Thanks,
Jo
Amy says
Hi Jo, So happy you like the recipe. We usually just eat leftovers cold. If re heating I’d use the microwave.
AJ says
Fantastic recipes! I’m going to give this one a try this weekend. Do you think the sweet potato could be thrown into the simmering pot instead of cooked separately? Im all for minimizing dishes 😛
Amy says
Hi Aj, Thank you! Sorry for just getting back to you now. I had major mac book issues and I am now writing this message from my shiny new one! Did you try it? I’d have thought that if you added the sweet potato to the simmering pot that it would be too wet a mixture. I’d be interested to know if you tried it and how it worked out.
Briony says
Hello, really want to make this for my baby (and myself). If I was to freeze and thaw over night to serve for tea how long would i cook it for? Thanks x
Amy says
Hi Briony, I have frozen this lots of times but have only eaten it cold after freezing. I can’t say for sure but I’d guess around 20 mins at 180c covered with foil. Alternatively you could microwave until piping hot.
Amanda says
I made this with packet egg replacer (potato starch based) for my dairy/egg intolerant baby. An ambitious move as this kind of slice really needs egg as a binder. Unfortunately it didn’t quite hold together after baking. However the flavours are great and I’ll still give it to my baby as a mushy finger food or with rice added to bind it up a bit more
Amy says
Thanks for the feedback Amanda, people are always asking for egg replacement so it is good to know what does and doesn’t work. Glad you enjoyed the flavour regardless.
Aria says
These look absolutely amazing!! Really I can’t wait to try it! , thanks for sharing !!
Amy says
Thanks Aria! You are so sweet!
Devin says
Just wanted to let anyone else know who is wondering, I cooked this up last week and just thawed a serving I froze and it came out perfect. I just cut what was left when fresh into portions and froze on baking sheet with wax paper then transferred to ziplock bag. Recipe is absolutely delicious by the way, I’m a vegetarian and husband and baby are not and this was the first thing I’ve made that I could really get on board with; yummy, healthy, and filling. Love trying out your recipes!
Amy says
Thank you so much for the feedback Devin and I’m so glad you have found something that you can all enjoy. I love to pop squares of this in my son’s lunch box, freezing in portions is great for this.
Niamh Dean says
Hiya how did you defrost them? Thank you
Ayeisha says
Hey! Did you reheat it after you thawed it? If so how did you reheat it and for how long?
Also did you thaw it in the fridge overnight m?
Sorry I’ve been searching on this on how to freeze and thaw as I’ve made 2 batches now and ended up throwing loads away!
Thank you
Jen says
I know this post is old but I just wanted to add I made this with a chia egg ( I used 2) it didn’t hold together as nicely as in the photos but enough that my 11 month old could pick up little bites. That said it held together well when cold. This will be added to my regular rotation. Thanks for the recipe.
Amy says
Hi Jen, thanks for letting me know. I get asked a lot if egg replacements would work so it is good to have this feedback. Glad you enjoyed it ??
Liz Priestley says
This looks delicious! Do you think it’d work with drained canned lentils?
Amy says
Thanks Liz, I have never tried it with anything but the red split lentils so I can’t say how it would turn out. I have never really used canned lentils before so can’t really say, sorry. If you do decide to try, i’d love to know.
Amy says
I’d love to try this recipe but my daughter has an egg allergy. I often subsistent egg with banana but I’m not that would go here. Have you ever tried it with a different binder? I might try with a chia egg
Thanks
Amy says
Hi Amy, I have never tried a different binder with this unfortunately. I would say a chia seed egg or flax seed egg could work. You could maybe try cream cheese too. Hope it works for you, please let me know ??
Bernadette says
Having recently found your blog i was so excited to try this…esp w my own Fionn!!! Well he loved it and at 6 months i am happy to get anything near his mouth as most things seem to just be flung overboard. It was a hit w his 8yo sister who detests eggs so a double win for us!!! Thanks for such great family style blw recipes. Looking forward to many more!!
Amy says
I just love messages like this, it makes my day! Thank you so much for taking the time to let me know, I really do appreciate it. I’m so glad that this got approval from both your 6mth and 8 year old. Double bonus! I have a Mexican version of the same thing that they may enjoy too…..https://www.healthylittlefoodies.com/mexican-lentil-bake/
Lucy Shakeshaft says
I’d love the make this recipe for my 15 month old but he is allergic to eggs! Do you think it would be okay to use an alternative (flaxseed egg) or can it be omitted entirely?
Many thanks for your help!
Amy says
Hi Lucy, I’m not sure how a flax or chia seed egg would work in this. I’ve tried them in cookies but never in a dish like this. I would say it would def be worth a try. Sorry I can’t help you anymore, I should really do some more experimenting with egg substitutes as I get asked this a lot.
theandroidgirl says
So glad I found your website. wonderful healthy recipes. I first stumbled upon the apple cinnamon crisps, I was like this is brilliant. I can pack this as snack for my kiddo to daycare on those days when the daycare is serving not so healthy snacks. Then I came across the mango coconut breakfast bar, then lentil spinach pancake — I found myself book marking recipe after recipe. This is just amazing. I don’t have to wonder anymore what to pack for daycare. Thanks so much. This means a lot to me.
Amy says
Thank you so much for your kind feedback. It really means so much to receive messages like this and makes running this blog worth it. ?
Aurelie says
That looks yummy! Great idea, I might give it a try for my toddler (hoping there will be leftovers too!) 🙂
Amy says
Thank you, I’m sure you will enjoy the leftovers! I hope your toddler gives it the thumbs up!
Amanda says
Greetings,
I really dig lentil bakes. I tried to throw a Mexican inspired one together myself but it didn’t set up into bars as I expected. I think perhaps I didn’t use enough egg whites. It was still really tasty. At any rate I am hoping you might invent some variations to this or if you could recommend some substitutions. I am thinking of trying a mushroom and kale lentil bake with either squash or sweet potato, garlic and onion. I am just unsure of proportions. Mushrooms cook down quite a bit but kale not so much. What do you think? A healthy handful of kale and a 1/2 cup of sauteed mushrooms?
Amy says
Hi Amanda, thanks for your comment. I absolutely love the sound of the Mexican inspired lentil bake. I am def going to be experimenting with that this week….if it works I’ll pop it up on the blog. Liking the sound of all your other creations too. I think the measurements sound good to me, although I can’t say for sure without trying. Let me know how it goes…
Madeline says
Has anyone tried freezing these? I like to make and freeze big batches of toddler food… Thanks!
Amy says
Hi Madeline, I can’t remember if I have frozen this before. I usually cook it for dinner and then have it for lunch the next day! I’m pretty sure it would freeze well.
Fiona says
Hi is it 180 fan oven or without fan?
Amy says
Hi Fiona, I use a fan oven.
Chloe says
Love your recipes! I don’t have kids yet but I think I will just make these for myself haha
Amy says
Thanks Chloe! Ha ha, delicious for adults too ?
Emily says
I just discovered your site and am so excited! There are so many recipes I want to try 🙂
I just wanted to ask roughly how much sweet potato? I often but them but the size can vary immensely.
Amy says
Hi Emily, I’d say the sweet potato was around 150g (medium sized) I will make sure to add weights to my recipe as this really isn’t that precise! Hope you have success with the recipes and thanks for your feedback 🙂
Emily says
I finally got around to making these today! Well, I made the entire mixture (sans eggs) last night and then combined and baked it today. We all loved these, especially Miss One who I’m afraid has been a little neglected in the tasty foods department. I think she really appreciated some flavour. I love that this recipe uses lentils where others would use flour, makes it so much more nutritious. I used water instead of stock and a combination of Indian spices instead of curry powder and it was still delicious and flavoursome. I also used 150g worth of sweet potato and it was perfect 🙂 Some of the sweet potatoes I buy a three times that size so I’m very glad I asked. We have and love our YumBox too!!
Amy says
Thanks for the feedback Emily! You have been busy working your way through the recipes, so glad you are enjoying them!
Nadeen says
Thanks sharing… I have been following you for a while now and the best thing is that alot if these recipes work for grownups too. That lunchbox is perfect for little uns and big uns alike….which is perfect for busy mums who have little time fir cooking two dinners. Now….if only I could convince my hubby to eat vegetables…
Lol.
Amy says
Thanks Nadeen, I’m so glad you like the recipes and hopefully hubby comes round to eating his veggies soon ??
Pamela says
This looks great! I am having trouble finding low-sodium vegetable stock. Do you think I could use a substitute or dilute what I have? I have a 7.5 month old 🙂
Amy says
Hi Pamela, if making for a 7.5 month then you could just substitute with water or use home made stock. Hope it is a success!
Bre says
This is delish! Everyone loved them from our youngest who is four to our picky twelve year old and my mother. The only change I made was to use butternut squash instead of sweet potato since that is what I had on hand and canned sweet peas. I baked them in a muffin tin to make individual servings and it came out great. They held together and were easy to pick up and eat. These will become a staple in our house.
Amy says
Hi Bre, I’m so glad you loved them and they were approved by your kids too. I must try them with butternut squash next time and I like the idea of individual servings! Thanks for your feedback.
Jonesy says
P.S. where did you get the packed lunch box from?
Amy says
It’s a Yumbox. I have two and my second has more compartments. I think I got them from amazon. A little pricey but worth it in my opinion!
Jonesy says
OK,great thanks. I need one of those in my life. Lol
Jonesy says
Amy, this is now my 8 month old’s favourite lunchtime meal. I’ve baked it every week for the last month and he devours it down (me too, if I’m being honest). Thanks for the recipe.
Amy says
Hi Jonesy, I’m so glad your 8 month loves this! (and you!) Thanks for taking the time to let me know ?
Rosa says
Just made this and my almost 7 month old loved it, as did my partner! I did not have any low salt stock so just used water, and added a little pepper and indian spices as never had mild curry powder and still tastes yumi! Just wondering do you think it would freeze or have you ever frozen it? Lots left and would be good to save for a meal next week.
Amy says
Hi Rosa, so glad this was a success and thanks for your comment. I haven’t actually tried freezing it but I think it would freeze well. Worth a try! 🙂
Kimberley says
Hi Rosa, any feedback on how this froze? Also, I can’t find red split lentils anywhere, can I use green ones?
Amy says
Hi Kimberly, I haven’t actually tried this with green lentils. I’m sure it would work but the texture will probably be different. Green lentils tend to keep their shape when cooked whereas red split lentils form more of a thick puree. You may also need to cook the green lentils longer. Let me know if you try it and if it works ?
Meredith says
i can’t find split red lentils. what should i do?
Amy says
Hi Meredith,
Where are you from? Do you have a health store close by or an Asian supermarket? You can often find them in the Indian section of supermarkets.
Red lentils cook quicker and go softer than other lentil varieties so I don’t think substituting them would be good in this dish.
Monica says
Would this work as well in mini muffin tins?
Amy says
I’m not sure how this would work in muffin trays, sorry. They may be hard to get out of the trays. They would maybe work in a silicon tray. Let me know if you try it. Thanks!
Eb Gargano says
Fab recipe…my kids would love this (and so would I!) It’s funny how sweet potatoes and lentils are such popular weaning foods…I have a fab recipe I developed when the kids were super small, basically a very thick sweet potato and lentil puree that they would eat as a puree and I would eat as a soup, so we could all eat the same thing! My daughter is now 7 and it’s still a popular choice! Eb x
Amy says
Thanks Eb! I’ll have to give sweet potato and lentil soup a try. Lentil is one of my favourite soups but I’ve never tried it with sweet potato 🙂
A mmama says
Ahh! I didn’t realize I should cook the lentils uncovered as normally lentils I cook covered.. so now after 15 min of it cooking covered, I am trying to cook out the liquid. Maybe add note to cook them uncovered, for people like me who make too many assumptions…
Gemma says
The receipe states ‘cook the peppers’ but the ingredients do not show the quantity of pepper recommend. Please could you advise? Thank you
Gemma says
Thank you! Sorry I’m hopeless at guessing, I need something to follow! Keep up the good work, your recipes are fantastic!
Amy says
Hi Gemma, thank you! I’ve actually just checked my note book (where I jot down the recipe and I didn’t actually use the pepper. Sorry for the confusion. I’m sure it would be fine to add it though!
Kath says
Hi Amy, how set should the
Mixture be when it comes out of the oven? Does it set up more on standing or should it already be very firm? I’m trying a vegan version without the egg, using egg replacer instead.
Amy says
Hi Kath,
Sorry for the late reply. I did reply earlier but I couldn’t have had good wifi as it hasn’t seemed to have posted. The mixture should be set when coming out of the oven and not wet. It should be easy to cut. How did it work with your egg replacement?
Amy
Charlotte says
Hi, I’ve noticed you’re using an egg replacement. Please can you let me know what you’ve used as my LB reacts badly to egg. Thanks x
Kelly says
Hi just wondering if you found out what the egg replacer was as my little boy reacts badly to egg as well. Thanks
Kelly says
Hi just wondering how the recipe worked with the egg replacer and which one you used as my LB is awaiting allergy testing for egg so have to leave it out his diet.
Thanks