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
Have you tried this recipe? I love reading your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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.
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.
Sorrell says
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 says
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. says
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 says
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 says
Can any type of lentils be used? I have a trio of green, brown and black.
Amy says
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 says
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 says
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 says
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 says
Sounds delicious, thank you 🙂
Anna says
Hi! I am loving your recipes but was wondering if I can leave out the cheese since we are allergic? Thank you!!
Amy says
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 says
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 says
Brilliant!! Thank you! I pop it in the freezer too and add it to my son’s lunch box!
Amanda says
I love it! Can’t wait to try it out!
Amy says
Enjoy!!!
Danielle says
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 says
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 says
Great recipe Amy! I’m planning on making this as I love using lentils in almost everything ?
Amy says
Thanks Marta! Enjoy xx
Meredith says
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 says
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!