This recipe is adapted from the fantastic Baby Led Weaning Cookbook. The book is invaluable for tasty, simple recipes that baby will love!
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!
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:
Have you tried these delicious cheese and lentil wedges? Did your baby like them? Let me know in the comments!
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