This delicious Veggie Lentil Slice is packed with a medley of vegetables, lentils, beans and flavourful spices. It is a wholesome and satisfying option for a tasty meal or snack.
My kids have been fond of lentils since their early days. Red lentils, in particular, make a fantastic choice when preparing food for babies and beyond. Whether in the form of lentil puree, lentil pancakes, lentil and sweet potato croquettes, lentil lasagne, curried lentil bake or this veggie lentil slice, there are many ways to enjoy the versatile goodness lentils offer.
Ingredient Information
- Olive Oil - Used to sauté the vegetables, you can use any neutral tasting oil or replace with butter.
- Red Onion - Can be replace with white or yellow onion for a milder flavour profile
- Celery - Added for flavour, can be skipped if wished.
- Garlic - Added for flavour, can be skipped
- Bell pepper - Adds sweetness, colour, texture and nutrition. red works great but you can sub with yellow or even green if you prefer.
- Spices - Smoked paprika, cumin, and oregano. Don't be afraid of adding herbs and spices to baby food as there are many benefits.
- Vegetable Stock (or chicken stock) - If making for a baby use homemade chicken stock or vegetable stock or find a no added salt stock/broth.
- Eggs - added to bind the lentil bake together.
- Grated Cheese - Added for flavour, I used Cheddar but feel free to use your favourite cheese such as Colby or mozzarella, or a blend of cheeses, to suit your taste.
- Chopped coriander (cilantro): Adds a fresh and vibrant taste. If you are not a fan of coriander you can use parsley as an alternative for added freshness.
Step By Step Instructions
- 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 the veggie lentil slice 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 FAQs
To freeze the lentil bake, cut into squares and place them on a baking tray. Freeze until solid, then transfer the frozen squares to freezer safe bag or container.
Alternatively, you can refrigerate leftovers for 3 to 4 days.
This dish contains dairy and eggs which are common food allergens and should be be introduced separately before offering this dish. If your baby has been introduced to these allergenic foods, with no issues, then you can serve this bake.
For a baby-friendly version, use a low sodium stock, suitable for babies, such as this homemade chicken stock. Additionally, you may wish to flatten or chop the beans before adding them to the mixture to reduce the risk of choking.
When they are cooked red lentils go mushy and the texture is perfect for a slice. As other lentil varieties hold their shape more when cooked, I do not recommend using a different lentil type in this recipe.
More Lentil Recipes...
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Veggie Lentil Slice
Ingredients
- 1 tablespoon oil
- 1 red onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1 garlic clove (minced)
- 1 red bell pepper (finely chopped)
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 2 cups vegetable / chicken stock
- 1 tablespoon tomato paste
- 1 cup red split lentils
- 1 400g (15oz) can kidney beans (drained)
- 3 eggs (lightly beaten)
- â…“ Packed Cup (40g) grated cheddar cheese
- 1 tablespoon 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.
Meaghan says
Going to try this tomorrow for my 14 month old. Any reason I can't use green lentils? TIA!
Amy says
Hi Meaghan, green lentils won't work in this recipe as they take longer to cook and don't soften the same way as red split lentils. 🙂
Sarah says
Hi Amy,
Can I leave out the cheese?
Amy says
Hi Sarah, yes the cheese is there for flavour only. 🙂
Emma says
How long would these last in the fridge? And how long to reheat roughly?
Amy says
I'm so sorry for the delay in getting back to you. You can store this in the refrigerator for 3 days or you can freeze. I've never actually tried re heating it so can't say. My boys both enjoy it cold.
Jessica Barnett says
Do we need to soak lentils at all or no?
Amy says
HI Jessica, no need to soak the lentils (needs to be split red lentils). Just rinse before using.