Baby Led Weaning

Growing healthy babies with healthy appetites

Alison's Lentil and Cheese Wedges

Again, I know this blog is coming across a bit pulsetastic but as it happens we do eat a lot of them. And you have to admit, these cheesy wedges do sound delicious.

“Another lentil recipe for you – v popular with LittleE (and her daddy too – surprisingly!!)

8 oz red lentils
3/4 pint water
1 large onion
1 oz butter
4 oz grated cheese
1 tsp mixed herbs
1 egg
1 oz breadcrumbs
salt & pepper – for adults!!

Cook the lentils in the water until soft, and all the liquid is absorbed
Chop the onion finely and fry in the butter until soft.
Combine all the ingredients and press into an oiled 9″ tin.
Bake at Gas 5 for around 30 minutes.
Allow to cool slightly then cut into wedges

These might be even tastier with a bit of garlic in?”

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38 Responses to “Alison's Lentil and Cheese Wedges”

  1. Ellen says:

    Just popped these in oven (fingers crossed!). :)

  2. Lauren says:

    Can these be frozen?

  3. Hayley says:

    i cooked this in the oven as instructed but kept the cheese to sprinkle on after baking then put under the grill to melt/brown – yummy!

  4. Susie says:

    HI I made these but as it makes so much would also be interested to know if they can be frozen? Thanks!

  5. Keri says:

    what is Gas 5?

  6. Louise says:

    YUM YUM YUM! Really tasty without any salt. thanks! Did fall apart quite easily but LO loved them and so did we.

  7. Barbara says:

    Tried this with my son (18 months old) and it was absolute success!!! He loves it. Making it again today :)

  8. kristen says:

    I tried this recipe and it turned out soggy – I looked up the conversion for 3/4pint and it turned out like soup – (it equals 425ml of water). what did I do wrong?

  9. Heather says:

    Hi Kristen,

    I’ve not tried this particular recipe, but 3/4 pint is actually 360ml water, not 425. Perhaps that is the problem. Hope this helps!

  10. YellRedder says:

    Love this recipe – I got this a while back from the Vegetarian Society website and it’s always a hit. Unfortunately it contains egg so baby can’t have it too. :-(

    • Joy says:

      My guess is the egg is used as a binder. There are a couple of substitutes for babies under one year who aren’t ready for egg white yet.

      – half a medium banana, mashed
      – 1/4 cup applesauce (or other pureed fruit)
      – 1 tbsp ground flax seed soaked in 3 tbsp warm water for 1 minute

      I plan to try it with the flax seed since it’s a savoury snack.

      • Sarah G. says:

        For what it’s worth, I think the allergy guidelines are changing. At my son’s 6-month checkup in May 2013, my pediatrician said eggs are okay. Particularly if you don’t have allergies in your family. My little guy has had scrambled eggs, and also this recipe without issue.

  11. Caroline says:

    Looking forward to trying these – think the confusion over pint is due to UK/US measurements. A UK pint is 568 ml (so 3/4 is 425) but a US pint is smaller (473ml so 3/4 is around 360ml).

  12. Di says:

    Yum! And so easy! Just made these and they were a hit with bub and dad. I did do a bit of tinkering with the recipe though, to make it a little easier and with a bit of a curry flavour. Sauteed onions first, then added a bit of tumeric and garlic (fresh ginger would be nice too but didn’t have any handy), then added the lentils and water to the same pot. After the lentils were cooked I added a bit of garam masala, then mixed with the cheese, egg and breadcrumbs and baked. Yum.

  13. Steph says:

    OOh just made these… easy peasy and have made lovely little fingers oerfect for my 7 1/2 month old… I followed Di’s recipe above… Thank you!! great website

  14. CeeBee says:

    This went down a storm with my daughter who has just eaten one and half pieces without stopping! I chucked in some lemon thyme, basil and lemon juice… Just cos it needed using up! Yummmm. quick question though, when freezing do I have to defrost before reheating? Thanks!

  15. Bee says:

    Do you think this will also work with split peas instead of lentils? My boy loves these btw.

  16. Cressida says:

    These freeze, defrost and reheat a treat. I defrosted in the fridge, but think they’d defrost fast on the bench (counter). Bub (8 months) just mushed them, and found it too dry. I liked them though, and will cook them again.

  17. Beth says:

    Little man loved these! Even the meat loving DH thought they were tasty…….

  18. […] came across a bunch of recipes on this website that I want to try. Yesterday’s efforts were a Cheesy Lentil Slice, which turned out so delicious that hubby and I ate it for lunch too! Since the ingredients are all […]

  19. Andrea says:

    Awesome recipe. My husband will not eat lentils, but actually loved this. Oh, and our 8 month old daughter also enjoyed them :)

  20. Adrienne says:

    Just wanted to say THANK YOU!! for this recipe. I make it every other week and is a staple for my daughter and has been since about 7 months. She will eat it defrosted and cold, doesn’t care!

  21. Helen says:

    For people asking about freezing and reheating… I freeze these (after cutting them into wedges) between sheets of greaseproof paper, and then when they’re frozen transfer them to a plastic bag to save space. I then just pop one in the microwave for 1 minute, and let it sit for 5 minutes (to avoid hot spots) before letting my baby loose on it. They make a great lunch with a few leftover steamed veggies, and quick and nutritious too, so very useful for days when you’re busy or uninspired! :-)

  22. Nadine says:

    I made this last night and it was delicious. Hubby’s suggestion for next time was to add some finely chopped & fried bacon (typical man). It fell apart quite easily and my 7 month old was not sure what to do with it other than smear it all over his tray. He did greedily eat some when I popped some into his mouth. Maybe it needs another egg to bind it together more, or less breadcrumbs perhaps. Either way, it’s a delicious and affordable meal when served with some vegies or a salad.

  23. Sarah G. says:

    This was so easy, and it made my kitchen smell delicious. Mine turned out kind of dry. In general, can anyone suggest what I should do more or less of? Perhaps a smaller pan (i.e., thicker wedges). I also used green lentils instead of red, but still simmered until water was absorbed. Wonder if that makes a difference.

    • Aitch says:

      mmmm, or maybe some oil? i wonder if the green lentils still had their skin on and that’s what made them fall apart in a way that red wouldn’t have?

  24. Sharon says:

    so, when you say press into the tin….mine was more of a slop. I guess the lentils had too much water? we’ll see how they turn out.

  25. Sharon says:

    Actually not so bad after all. Tasted good. It firmed up enough to cut into fist friendly pieces but then was a bit too crumbly for a first week BLWer.

    Took inspiration from the leftover hints and used a chunk to bind with some leftover chicken, veg a bit of whisked egg and breaded them in fingers. Went down a storm at dinner.

  26. Willow says:

    Did you get this recipe from the Cranks recipe book? It’s exactly the same as theirs. Delicious wedges!

    • Aitch says:

      Is it? I just copied and pasted it as you saw, but if it is, all credit to them. I love The Cranks Bible… veggie laksa… mmm.

  27. […] recipe for the Lentil and Cheese Wedges on the Baby Led Weaning site and the Multi-veg Muffins from the Broccoli and Rice Cakes blog. This […]

  28. K says:

    I left out the cheese and put in garam masala and turmeric, great recipe. Had make another as I gobbled the firdt one up oops!!

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