Wednesday, April 24, 2013

Lentil Cheese Wedges

Based on recipe from Baby Led Weaning Cookbook (this version leaves out the onions). Very easy to make and pretty tasty from the herb mixture.  MM said needed salt but I thought it was fine. Need to cut into thinner fingers for baby to prevent gagging.
  • 1 c red lentils, rinsed
  • 2 c water
  • 3/4 c grated cheese (I used cheddar blend)
  • 1 egg, beaten [better with 2 eggs]
  • 1/2 c breadcrumbs [or dried coconut]
  • 1 t herbs (whatever you have. I used oregano, basil, parsley, thyme, ...)
  • black pepper
  1. Put lentils and water in small pot. Bring to boil. Cover and simmer for 10-15 min, occasionally skimming off froth as needed.
  2. DRAIN and place in large bowl.
  3. Add cheese, breadcrumbs, spices and egg. Mix thoroughly.
  4. Spread in greased 9" cake pan.
  5. Bake 375 for 30 min.
  6. Serve warm or cold.
Have made this many times since, including:
  • Indian style: using cumin, turmeric, chili, curry powder. 
  • Used dried coconut instead of bread crumbs to make it gluten-free
  • Forgetting to drain the lentils - very moist (better to drain it)
  • Double the egg
  • Less cheese, different cheeses (cheddar, mozzarella, etc)
  • Add grated carrot
Adults eat it up - especially those from Oz.

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