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.
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.
Recipe 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.
Recipe Adapted From Curried Lentil Bake @ healthylittlefoodies.com
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