Cheese & Lentil Wedges

Yet again, it has been a while.

As always.

Let’s just be real, ya’ll. This blog isn’t going to be a place that I write in every day or even every week. I’m ok with that. Hopefully you are too. This little one doesn’t mind it all too much. As you can tell, she’s not a fan of mommy or daddy being on the computer.

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Little one may cry when we are on the computer and don’t allow her to bang away at the keys, but today I am here to share with you something she never cries over.

Food.

Elli is a champ eating food and one of her new favorite things to munch on are Cheese & Lentil Wedges from the Baby Led Weaning Cookbook. We have made this 3x in the last month!  One great thing about these wedges is that they are easy to take with us to a restaurant, the climbing gym, or as a quick snack to pull out of the fridge at home. We’ve done all three and she loves them each time (as do I).

Cheese & Lentil Wedges

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{Ingredients}

1 cup red lentils
2 cups water
Oil 
1 large sweet yellow onion, finely chopped
1/4 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1 teaspoon dried mixed herbs (I used thyme/oregano/rosemary with a dash of cayenne)
1 egg, beaten
1/2 cup breadcrumbs
Freshly ground black pepper, to taste

{Directions}

1. Preheat oven to 375 and lightly grease a 9 inch cake pan. Set aside.

2. Rinse lentils then put into a pan with 2 cups water. Bring to a boil. Cover with lid and simmer for approximately 12 minutes or until lentils are soft and liquid is absorbed. Watch the pan as it can easily over boil due to the froth. If you notice a lot of froth appearing, skim it off with a spoon then continue simmering.

3. While lentils are simmering, fry a tad bit of oil and finely chopped onion until soft.

4. When lentils and onion are done drain off excess liquid through a fine mesh sieve. The lentils may be a bit “mushy” in texture. No need to worry! After draining put them into a mixing bowl with ALL other ingredients. Mix well.

5. Place mixed ingredients into the cake pan, pressing down to ensure the entire pan is filled. Place in oven and bake for 30 minutes.

6. Cool slightly then cut into wedges to enjoy warm, room temp, or even cold!

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Feel free to try this out with different herbs and cheeses. I bet you can come up with many different versions!

What are some easy go to lunches/snacks that you like to make for your kiddo or yourself?

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