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.
Recipe FAQs
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.
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.Other Lentil Recipes...
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Curried Lentil Bake
Ingredients
- 1 tablespoon oil
- 1 onion (finely chopped)
- ½ teaspoon finely chopped garlic
- 1 celery stalk (finely chopped)
- 2 medium carrots (finely chopped)
- 1 tablespoon mild curry powder*
- 1 cup (175g) red split lentils
- 2 â…“ cups (580ml) vegetable stock*
- 1 medium (1 ½ cups) / (235g) sweet potato (cut into approx. 1 cm cubes)
- ½ 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.Â
Nutritional facts
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.
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