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.
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.:)