Jonah's cheese and lentil wedges

This recipe is adapted from the fantastic Baby Led Weaning Cookbook. The book is invaluable for tasty, simple recipes that baby will love!

Jonah tucking into cheese and lentil wedges

These lentil and cheese wedges are just the right size for little hands, and are great with a side serving of Greek yogurt and fresh salad vegetables like tomato and cucumber (or umb-umber as Jonah calls it).

The first time we made these yummy wedges from the Baby Led Weaning Cookbook, they didn't turn out so good – although I think Jonah would disagree with me, since he ate up all his serving! I used Wensleydale cheese (a crumbly lower salt cheese), and I probably overcooked them slightly.

Nonetheless, Jonah loved them, so I had another go.

This time I used Cheddar cheese and reduced the cooking time by 5 minutes. They came out great and held it together completely. Hurray!

Cheese and lentil wedges

The wedges can be enjoyed by adults, children, and babies from six months up. They are very soft and melt in the mouth.

They can be served hot or cold, freeze really well, and can be heated up in the oven or microwave.

Here's the recipe:

Jonah's Cheese and Lentil Wedges

Takes
10 mins 25 mins
35 mins

Yield
16 wedges

Ingredients

  • 225g/8oz/1 cup red lentils
  • 450ml/16fl oz/2 cups water
  • 1 large white onion, finely chopped
  • Knob unsalted butter for frying and greasing
  • 100g/3½oz/1 cup grated Cheddar cheese
  • 25g/1oz/½ cup fresh breadcrumbs
  • 1 medium egg, beaten
  • 1 tsp garlic powder (optional)
  • 1 tsp dried mixed herbs (optional)
  • Black pepper, to taste (optional)

Equipment

  • 2 x 20cm/8" cake tins, greased and lined

Method

  1. Cook the lentils in the water until tender, about 10 minutes.
  2. Melt the butter and fry the onions until softened.
  3. Preheat the oven to 190°C/375°F/Gas Mark 5.
  4. Drain the lentils and add to a mixing bowl with the fried onions.
  5. Add all the other ingredients and mix well.
  6. Press half the mixture into each tin and level off.
  7. Bake for about 25 minutes, allow to cool, then slice each into 8 wedges.

Variations

The wedges have a slightly Mediterranean taste to them, so I'm going to experiment with our next batch by adding sun-dried tomatoes, olives, and a mix of mozzarella, Cheddar, and Parmesan cheese.

Or maybe we'll try them Mexican style with red bell peppers, Manchengo cheese, and smoked paprika. Mmmm...

Have you tried these delicious cheese and lentil wedges? Did your baby like them? Let me know in the comments!

Our take on The Baby Led Weaning Cookbook's Cheese and Lentil Wedges, perfect for little hands and melt in the mouth soft!
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Comments

  1. These look incredible! We love lentils around here so this is right up our alley. I need to check out the cookbook!

    ReplyDelete
    Replies
    1. They taste really good! Do check out the book as the recipes are yummy and are really easy to make.

      Delete
  2. Looks so tasty! I think not just babies, I do want those wedges too :D

    ReplyDelete
  3. We are all about lentil recipes so we will definitely give this one a try for the baby and for the whole family! Cheers!

    ReplyDelete

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Hi, I’m Helen, mummy to Jonah. Join us on our natural skincare journey, finding natural ways to feel good together. Mummy and baby as healthy as they can be! Learn more about me.

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