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.
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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.
Olivia says
Absolutely delicious! Currently enjoying a slice with my 9 m/o. Thanks for another great recipe, Amy!
Amy says
Fantastic, thanks Olivia 🙂
Lynsey says
Could you make this eggless by using flax meal egg?
8months old with egg allergy and struggling for lunch ideas like this.
Amy says
Hi Lynsey, I haven’t tried an egg replacement in this recipe. However, I know that some readers have tried a chia egg. I believe it did work but didn’t set as well. If you go through the comments (at the bottom of the recipe card) you may find some comments on what others have successfully tried.
Toni says
My 7 month old has been devouring this. Will 100% make again! Perfect BLW dish.
Amy says
Excellent, thanks for the feedback 🙂
Marta says
One of my baby’s favorite things to eat!
NB: I double the curry powder.
Amy says
Excellent, thank you 🙂
Jayna says
This sounds lovely! Do you think it would work with leftover puréed veg? I have a lot of frozen puréed veg to use up… maybe it would alter the texture too much?
Amy says
I’m not sure to be honest, Jaya. It may end up a little soft. You could always try replacing some of the cooking liquid with pureed veg..?
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