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)
- 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.
Tiffany says
The family loves the flavour of this recipe but it seems to have difficulty sticking together. I will try again for the third time and hopefully that's the charm.
Amy says
Hi Tiffany, I'm sorry you haven't had success with this recipe. I am trying to think about why it won't stick together for you... Do you make sure all the liquid is absorbed when cooking the lentils? Do you use red split lentils? Do you allow the mixture to cool before adding the eggs etc?
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!
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.
Dani says
I only have black beans. Should work, right?
Amy says
Hi Dani, to replace the kidney beans? Yes that should work, enjoy 🙂
Dani says
It worked perfectly and we all enjoyed! This will definitely be a staple in our meal rotation. Thank you!
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!)
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/
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)
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 🙂
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 🙂