Jonah’s cheese and lentil wedges
We adapted these cheese and lentil wedges from the Baby Led Weaning Cookbook. Find out how to make them!
Servings Prep Time
16wedges 10minutes
Cook Time
25minutes
Servings Prep Time
16wedges 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Prepare 2 x 20cm/8″ cake tins, greased and lined.
  2. Cook the lentils in the water until tender, about 10 minutes.
  3. Melt the butter and fry the onions until softened.
  4. Preheat the oven to 190°C/375°F/Gas Mark 5.
  5. Drain the lentils and add to a mixing bowl with the fried onions.
  6. Add all the other ingredients and mix well.
  7. Press half the mixture into each tin and level off.
  8. Bake for about 25 minutes, allow to cool, then slice each into 8 wedges.
Recipe Notes

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, Manchego cheese, and smoked paprika. Mmmm…