Weaning recipes

Carrots, Cauliflower, Pea & Lentil Bake

Suitable as a finger food from 6 months. This recipe is a great way to introduce new herbs or spices to your baby. You can try different flavours such as mild curry powder, paprika or anything you fancy really!

Recipe created by Lucy, Paediatric Dietitian

Servings

8 servings

Prep time

15 minutes

Cooking time

40 minutes

Equipment

Parchment paper
Loaf tin
Saucepan
Weighing scales
Cooling rack

Ingredients

Oil or butter for greasing the loaf tin
120g red lentils
350ml boiling water
125g Carrots Peas & Cauliflower jar
¼ teaspoon garlic granules or ½ garlic clove crushed
¼ teaspoon oregano
2 eggs (any size)

Method

Preheat oven to 180 / 170 fan
Line the bottom of the loaf tin with parchment paper and grease the sides with oil or butter.
Rinse the red lentils in a sieve until the water starts to run clear.
Boil lentils in 350ml water for 15-20 minutes until completely soft.
Remove from heat and add the jar of carrots peas and cauliflower, garlic and oregano. Mix well.
Add the eggs and mix until all ingredients are combined.
Put in middle shelf of oven for 20 minutes, until golden brown on top and springy to touch.
Turn out onto cooling rack then slice into fingers.

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