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!
Ingredients
- 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)
Instructions
- 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.