by 
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 ⅓ 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.
Video
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.
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.
Janay
Can I make this without egg or an egg substitute?
Amy
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
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
Thanks, Marta. I'm so happy that you are finding the site useful and thanks for taking the time to let me know 🙂
Aditya
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
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
Do I have to soak the lentils overnight before hand?
Amy
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
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
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
Hi 🙂 Thanks for the recipe. How do you defrost once frozen? In the fridge overnight? I always have trouble with this
Amy
Hi Jessica, yes you can defrost in the refrigerator overnight 🙂
cass
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
I have made this many many times and vary the veges depending on what I’ve got. Such a great recipe thank you!
Amy
Thanks for the 5 stars, Ginny. So glad you like the recipe 🙂
Nicole
Can you freeze these?
Amy
Hi Nicole, yes it freezes well 🙂
Katie Lesperance
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
Thanks for the 5 stars, Katie. So glad your little one enjoyed it 🙂
Jessica Perera
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
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
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
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
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
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
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
I'm so glad you think so, Emma! Thanks for taking the time to rate and let me know 🙂