This recipe for cheese and lentil wedges is adapted from the fantastic Baby Led Weaning Cookbook. The book is invaluable for tasty, simple recipes that your baby or toddler 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:

Jonah's cheese and lentil wedges

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 wedges
We adapted these cheese and lentil wedges from the Baby Led Weaning Cookbook. Find out how to make them!


  • 225 g red lentils
  • 450 ml water
  • 1 large white onion (finely chopped)
  • knob unsalted butter (for greasing and frying)
  • 100 g cheddar cheese (grated)
  • 25 g fresh breadcrumbs
  • 1 medium egg (beaten)
  • 1 tsp garlic powder (optional)
  • 1/2 tsp ground nutmeg (optional, but really adds something)
  • 1 tsp dried mixed herbs (optional)
  • black pepper (to taste)


  • Prepare 2 x 20cm/8" cake tins, greased and lined.
  • Cook the lentils in the water until tender, about 10 minutes.
  • Melt the butter and fry the onions until softened.
  • Preheat the oven to 190°C/375°F/Gas Mark 5.
  • Drain the lentils and add to a mixing bowl with the fried onions.
  • Add all the other ingredients and mix well.
  • Press half the mixture into each tin and level off.
  • Bake for about 25 minutes, allow to cool, then slice each into 8 wedges.



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, Manchego cheese, and smoked paprika. Mmmm...
Course: Lunch

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

You may also enjoy

If you liked this post, you may also enjoy The Gentle Eating Book review, or how about my no added salt gravy that’s suitable for babies and toddlers? Or maybe my review of the Messy Little Thing Bib?

Until next time!


Our take on The Baby Led Weaning Cookbook's cheese and lentil wedges, perfect for little hands and melt in the mouth soft!


  1. We LOVE this recipe. I add a couple of carrots chopped up really small (I saute them with the onion) just to get some more veggies into my kids diet. I eat this with him it’s so yummy.

  2. Mine look nothing like yours ! I’m going to break them up and freeze in little bags, then use as snacks instead of crisps. Luckily egg, lentils and onion are zero points on WW, so I only have to count the cheese. Got to be better for me than crisps !

    • Awwww, I bet they’ll taste lovely! Did they crumble? What cheese did you use? Definitely super-healthy. I need to make another batch for Jonah… om nom!

    • I’m sure you could use an egg replacement if you’re vegan, allergic or intolerant, but I haven’t tried it! Let me know if it works for you!

  3. I just made this for dinner for my 9 month old..big hit! she loved them

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