Monday, August 6, 2018

Curried Lentil Bake

Lentils cooked with vegetables, egg and sweet potato to make a perfect baby and kid friendly bake. Cut into bite size pieces and pack any left overs into a lunch box.

  • 1 tbsp oil
  • 1 onion (finely chopped)
  • 1/2 tsp finely chopped garlic
  • 1 celery stalk (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 tbsp mild curry powder*
  • 1 cup 175g red split lentils
  • 2 1/3 cups 580ml vegetable stock*
  • 1 medium 1 1/2 cups / 235g sweet potato (cut into approx. 1 cm cubes)
  • 1/2 cup 70g frozen peas
  • 3 eggs (lightly beaten)

  1. Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
  2. Add the curry powder and cook for a further minute
  3. Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
  4. Meanwhile, heat a little oil in a pan and fry the sweet potato cubes, on a low heat, for approx. 10min. (add a little water if needed)
  5. Pre heat oven to 180C/350F/Gas4
  6. Once lentils are cooked, allow to cool slightly and then add the potato, egg and peas. Stir until combined.
  7. Place the mixture in a greased, ovenproof dish (mine was 10" x 7.5")
  8. Bake in the oven for 30-40 mins or until set and golden (mine took 35 mins) but timings will vary with ovens.
  9. Slice into squares. I cut into 20 pieces.
Recipe Notes
* If your children do not like curry flavour then miss this out. You could always add some freshly cut herbs before baking in the oven.
**If serving to a baby or young children use homemade stock or very low salt stock.

Nutritional information is an ESTIMATE only and is calculated using an online calculator. The facts are based on 1 of 20 squares. Facts will vary depending on the brands of ingredients used and size of vegetables. 

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