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.
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Mexican Lentil Bake
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.
Kay Fenton says
Thanks Amy! Am thinking this would be a great main dish to serve with a salad. Looking forward to trying it.
Amy says
Thanks Kay, it would go great with salad! Enjoy š
Emma says
This is so tasty! My husband and I love it and it is hearty and filling. Thanks for the recipe!
Amy says
Brilliant, so happy you and your husband loved it! Thanks for taking the time to rate and give feedback š
Fiona says
Can you freeze these and defrost for lunches etc?
Amy says
Yes, I pop them in my son’s lunch box straight from the freezer and they are defrosted by lunch (we are in Australia)
Sandra says
Hiya! I made this tonight, followed the recipe, however I baked it in a pan lined with baking paper. It has set on top but turned out super soft and slightly mushy. Very moist still and it was in the over for nearly 50 minutes. Could this be because of the pan and baking paper or was the lentil mixture likely too wet when I added the ingredients and poured into pan?
Amy says
Hi Sandra, Sorry you didn’t have much success with the recipe, did your mixture seem very wet when you poured it into the pan? If you have a look at my curried version of this lentil bake you can get a better idea of what the mixture looked like before I baked it, I also have a video so you can see the steps better. It is a similar base recipe to this Mexican Lentil bake. https://www.healthylittlefoodies.com/curried-lentil-bake/
Gillian Weppler says
EXCELLENT! My little one loves it. Lentils are also an excellent source of fiber, so when my little one needs a little help to ‘get things moving’, a square of this does the trick!
Amy says
Thank you, Gillian! I’m glad your little one likes it (and that it helps her out from time to time!)
Dani says
I only have black beans. Should work, right?
Amy says
Hi Dani, to replace the kidney beans? Yes that should work, enjoy š
Dani says
It worked perfectly and we all enjoyed! This will definitely be a staple in our meal rotation. Thank you!
Lyndsey says
Hi. I’m confused by step 4 that says to add in the “puree” – puree of what? Thanks!
Amy says
Hi Lyndsey, sorry that is a little confusing. We call tomato paste, tomato puree in the UK so I was mixing the terms. I mean paste. I will update the recipe. Thanks for pointing out.
Helen says
Absolutely delicious – and perfect for my (boooo) gestational diabetes diet. Toddler and husband loved it too – and we copied your idea of serving it alongside veggies and dips, which also went down very well. I’ll try the curry version once I’m allowed potatoes again!
Amy says
Lovely to hear, Helen! I haven’t made this in a while, it used to be a favourite of ours. I think I like the curried version even more so hopefully, you are allowed potatoes again soon!