Mexican Lentil Bake

Mexican Lentil Bake, fantastic as part of a main meal or to pop into a lunch box.

When Rory first started solids I developed a lot of recipes that made doing BLW (baby led weaning) easier when out and about. Although he ate what we ate at home, I often found it difficult to find something to order for him when we were at a restaurant. I wanted healthy, finger foods that limited mess and that would taste great hot or cold. Fast forward a couple of years and I am now revisiting all these recipes again but this time for packing into Finn’s school lunch box.

One recipe that I like to make a lot is my curried lentil bake. I like it because I can make it and serve it with a salad/vegetables in the evening and then pack the leftovers in the pack lunch box. I recently received a comment from a reader (Hi Amanda, if you are reading) who had said that she loves lentil bakes and would like to see some more variations on the blog. She suggested a Mexican version and a Kale and Mushroom version. I loved the sound of a Mexican Lentil Bake so here it is!

I kept the base recipe the same but replaced the curry powder with smoked paprika, cumin, oregano and fresh corriander (cilantro). Instead of the carrot I added red pepper and replaced the potato with kidney beans.

You May Also Like

• Sweet Potato, Lentil and Carrot Croquettes
• Lentil Burgers
• Lentil Spinach Pancakes

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4.60 from 10 votes

Mexican Lentil Bake

Mexican Lentil Bake, delicious as part of a main meal or packed into a lunch box.

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Serves:8

Hover over "serves" value to reveal recipe scaler

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Ingredients

• ▢ 1 tbsp oil
• ▢ 1 red onion (finely chopped)
• ▢ 1 celery stalk (finely chopped)
• ▢ 1 garlic clove (minced)
• ▢ 1 red bell pepper (finely chopped)
• ▢ 2 tsp smoked paprika
• ▢ 1 tsp cumin
• ▢ 1/2 tsp dried oregano
• ▢ 2 cups stock
• ▢ 1 tbsp tomato paste
• ▢ 1 cup red split lentils
• ▢ 1 410g can kidney beans (drained)
• ▢ 3 eggs (lightly beaten)
• ▢ 1/3 Packed Cup 40g grated cheddar cheese
• ▢ 1 tbsp chopped coriander (cilantro)

Instructions

• Pre heat oven to 180C/350F/Gas4
• Heat oil in pan over a medium heat. Add the onion, garlic, celery and pepper then reduce the heat to low and cook for approx. 10 mins (until softened.)
• Add the smoked paprika, cumin and oregano and cook for a further minute
• Add the lentils, puree and stock, bring to the boil, then reduce the heat to low. Allow to simmer until cooked (lentils soft and stock absorbed) (approx. 20 mins)
• Once lentils are cooked, allow to cool slightly then add the kidney beans, eggs, cheese and corriander. 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 and serve.

Recipe Notes

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

 

Nutrition Facts

Mexican Lentil Bake

Amount Per Serving

Calories 157 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Cholesterol 67mg22%

Sodium 313mg13%

Potassium 343mg10%

Carbohydrates 18g6%

Fiber 8g32%

Sugar 3g3%

Protein 10g20%

Vitamin A 1040IU21%

Vitamin C 21.7mg26%

Calcium 65mg7%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Course:Dinner, Lunch

Cuisine:Mexican Inspired

Keyword:Mexican Lentil Bake

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