Mexican lentil bake. Packed with veggies. High protein, finger food. Great for BLW (baby led weaning) and great for the lunch box.
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Mexican Lentil Bake

Mexican Lentil Bake, delicious as part of a main meal or packed into a lunch box.
Course Dinner, Lunch
Cuisine Mexican Inspired
Keyword Mexican Lentil Bake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 157kcal
Author Amy Whiteford

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.

Notes

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 
 

Nutrition

Calories: 157kcal | Carbohydrates: 18g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 313mg | Potassium: 343mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 21.7mg | Calcium: 65mg | Iron: 2.5mg