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Child holding a slice of lentil bake
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Curried Lentil Bake

Lentils cooked with vegetables, egg and sweet potato to make a perfect baby and kid friendly bake. Cut into bite size pieces and pack any left overs into a lunch box.
Course Lunch / Main meal
Cuisine Vegetarian
Keyword Curried Lentil Bake, Lentil Bake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20 pieces
Calories 68kcal

Ingredients

  • 1 tbsp oil
  • 1 onion (finely chopped)
  • 1/2 tsp finely chopped garlic
  • 1 celery stalk (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 tbsp mild curry powder*
  • 1 cup (175g) red split lentils
  • 2 1/3 cups (580ml) vegetable stock*
  • 1 medium (1 1/2 cups) / (235g) sweet potato (cut into approx. 1 cm cubes)
  • 1/2 cup (70g) frozen peas
  • 3 eggs (lightly beaten)

Instructions

  • Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
  • Add the curry powder and cook for a further minute
  • Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
  • Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
  • Pre heat oven to 180C/350F/Gas4
  • Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. 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 into squares. I cut into 20 pieces.

Notes

* If your children do not like curry flavour then miss this out. You could always add some freshly cut herbs before baking in the oven.
**If serving to a baby or young children use homemade stock or very low salt stock.
Nutritional information is an ESTIMATE only and is calculated using an online calculator. The facts are based on 1 of 20 squares. Facts will vary depending on the brands of ingredients used and size of vegetables. 

Nutrition

Serving: 1piece of 20 | Calories: 68kcal | Carbohydrates: 10.1g | Protein: 3.6g | Fat: 1.7g | Cholesterol: 27.9mg | Sodium: 90.9mg | Sugar: 1.5g