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...
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
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)
- ⅓ 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.
Lyndsey
Hi. I'm confused by step 4 that says to add in the "puree" - puree of what? Thanks!
Amy
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.
Dani
I only have black beans. Should work, right?
Amy
Hi Dani, to replace the kidney beans? Yes that should work, enjoy 🙂
Dani
It worked perfectly and we all enjoyed! This will definitely be a staple in our meal rotation. Thank you!
Gillian Weppler
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
Thank you, Gillian! I'm glad your little one likes it (and that it helps her out from time to time!)
Sandra
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
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/
Fiona
Can you freeze these and defrost for lunches etc?
Amy
Yes, I pop them in my son's lunch box straight from the freezer and they are defrosted by lunch (we are in Australia)
Emma
This is so tasty! My husband and I love it and it is hearty and filling. Thanks for the recipe!
Amy
Brilliant, so happy you and your husband loved it! Thanks for taking the time to rate and give feedback 🙂
Kay Fenton
Thanks Amy! Am thinking this would be a great main dish to serve with a salad. Looking forward to trying it.
Amy
Thanks Kay, it would go great with salad! Enjoy 🙂
Sorrell
Love your recipes. Wish I could make them but most contain egg which my daughter can’t eat. Could you recommend an alternative I could use instead of egg?
Amy
Hi Sorrell, I love this chart https://www.vivahealth.org.uk/resources/vegan-egg-replacers-wallchart for egg replacement ideas. I would also add to the list a chia egg. A few people have tried a chia egg in this recipe but it didn't firm up as much as it does with the egg. They still enjoyed it though. Without experimenting myself I can't say what would work best in this recipe, sorry.
Destiny.
I noticed you used chia "eggs" for the your chickpea sticks. Any idea how chia eggs would work in this recipe (or any other egg sub)?
Amy
Hi Destiny, I have never tried chia egg in this recipe. A reader used chia egg in my curried lentil bake and said that it didn't hold up as nicely as in my pictures but it held together well when cold.
Viki
Can any type of lentils be used? I have a trio of green, brown and black.
Amy
Hi Viki, I'm not sure how other lentils will work to be honest. I have only tried it with the red split lentils. As other lentils hold their shape more when cooked I have a feeling it wouldn't work as well.
yavvie
The recipe sounds tasty. I was just wondering what kind of lentils you use (green, red), and if I should cook them first.
Thank you!
Amy
Hi Yavvie,
I used red split lentils - I have updated the recipe now - thanks for pointing that out to me.
There is no need to pre cook.
Hope you enjoy,
Amy
Stephanie
I deviated from the recipe pretty heavily (hatched chilies in place of the celery, fire roasted corn in place of the bell pepper, no smoked paprika, 2 tsp cumin, 1 tsp coriander, 1 tsp chili powder, 1 tsp Mexican oregano, 1/2 tsp black pepper), but it turned out really well. Loved this as a base recipe!
Amy
Sounds delicious, thank you 🙂
Anna
Hi! I am loving your recipes but was wondering if I can leave out the cheese since we are allergic? Thank you!!
Amy
Hi Anna, Thank you! I'd say this would still work well without the cheese. I've not tried so can't say for sure though.
Tania Jesney
Fantastic recipe! My little one loves this just as much as the curry lentil bake. Love the fact I can make big batch up and put it in the freezer until I need a slice.
Amy
Brilliant!! Thank you! I pop it in the freezer too and add it to my son's lunch box!
Amanda
I love it! Can't wait to try it out!
Amy
Enjoy!!!
Danielle
Ahhh just went to make this but don't see where to add the tomato paste in? And is it cheddar cheese you use?
Amy
Hi Danielle, sorry. I have updated the recipe now. It is cheddar cheese and you put the paste in with the lentils and stock. Enjoy!
Marta
Great recipe Amy! I'm planning on making this as I love using lentils in almost everything ?
Amy
Thanks Marta! Enjoy xx
Meredith
Thank you so much for your recipes! I've made lots of them- they are great for making in advance and freezing for easy packed lunches for daycare. Please keep blogging! xo
Amy
Hi Meredith, messages like this mean so much to me. Thanks for taking the time to tell me and I hope you keep enjoying the recipes!