Loads of Lentils

Lentils are a great source of protein, fiber and folic acid.  These flat, little legumes are a great addition to the whole families diet.  Brown lentils are pretty common and easy to find.  Red lentils are a little more tricky to find but very tasty and very easy for babies to digest.  Here is a simple soup for your little one.  I’ve also included a vegetarian twist on a classic meatloaf.  These mini lentil loafs are prepared in muffin tins and topped with a sweet sauce that toddlers and adults will love!

Lentil Rice Soup

  • 1 cup Water
  • 1 3/4 cup Chicken Stock
  • 1/2 cup Lentils
  • 1/3 cup Brown Rice

In a medium size saucepan bring the water and chicken stock to a boil.  Add the lentils and brown rice, simmer covered for about 35 minutes.

After 35 minutes the lentils should be very soft.  Remove from heat and allow to cool a bit.  Puree this mixture to desired consistency.

Mini Lentil Loafs

  • 1 tablespoon Canola Oil
  • 1 Carrot, diced
  • 1 Onion, diced
  • 1 Celery Stalk, diced
  • 2 cups Water
  • dash of Salt
  • 1 cup Lentils
  • 1 cup Oats
  • 3/4 cup Cheese, grated (cheddar, american or colby are good options)
  • 2 Eggs
  • 1/2 cup Pasta or tomato sauce
  • 1 teaspoon dried Basil
  • 1 teaspoon Garlic Powder
  • Salt and Pepper

Optional Topping

  • 2 tablespoons Ketchup
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Brown Sugar

Heat oil in a medium saute pan over medium high heat.  Saute the carrot, onion and celery until tender and onion is translucent.

Meanwhile bring the water with a dash of salt to a bowl in a small saucepan.  Add lentils and simmer, covered for about 25 to 30 minutes.

Drain the lentils and transfer half to a large bowl and place the rest of the lentils in a food processor along with the sauteed veggies.  Process just a few times until everything is finely chopped.  Add to the bowl and allow to cool slightly.  Mix in the oats and cheese.  Then stir in the eggs, tomato sauce and seasonings.  Spray a muffin tray with cooking spray and fill to the top.

You can also make these in a traditional loaf pan or mini loaf pans.

Combine the ketchup, mustard and brown sugar and spread a thin layer over each mini lentil loaf.

Bake in a 350 degree oven for 30 minutes.  Cool for 5 to 10 minutes before removing from pan and serving.  If preparing in a traditional loaf pan increase the cooking time to approximately 45 minutes.

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4 comments


  1. Jenifer

    I love what you’re doing here. Recipes for my little one who is about to start solid foods, followed by recipes for the rest of us using these same ingredients is brilliant. My little guy is my first child and I’m definitely a noob in the kitchen. Making baby food, freezing and traveling, etc…you’ve taught me a ton in the 10 minutes I’ve been reading. Thanks for such a great website! I’ll definitely be adding you to my reader! :)

  2. Jillian

    Found your site via Baby Food Makin’ Mamas on BabyCenter. My friend and I love it and have probably each made 4-5 recipes since we started following you! My son has loved these Lentil Loafs; he is just about 8m old and because of that, I left far fewer whole lentils & didn’t top the loafs with anything. He likes to pick up pieces of the loaf and squish them around before popping them in his moutn–he ate 1.5 tonight for dinner!

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