I made a lentil and cheese cake during Joshua's nap this morning. The recipe is adapted from one in the Gill Rapley and Tracey Murkett BLW cookbook. As I generally feed Joshua vegetarian or pescatarian meals I need to make sure he gets enough protein and iron in his diet. Red lentils are really high in both protein and iron - they are also a complex carbohydrate and contain great levels of potassium and folate! I've been meaning to cook more with lentils for ages but I've been putting it off as I always thought they required long overnight soaking. Turns out they are actually super easy to cook - just rinse and boil - exactly like rice! The ingredients are... 🔅225g red lentils, rinsed and drained 🧀100g cheese, grated 🥚1 egg, beaten 🍞25g breadcrumbs 🌰1 onion, chopped 🥕half a carrot, grated 🥒half a courgette, grated 🥄1 teaspoon mixed herbs To make... ♨️put the lentils in a pan with 450ml water, bring to the boil and then cover and simmer for 15mins ♨️when the lentils are cooked, drain off any excess water through a sieve ♨️cook the chopped onion until soft ♨️squeeze any excess moisture from grated carrot and courgette ♨️mix all ingredients together To bake... 🔥grease a 9inch cake tin 🔥press mix into tin 🔥bake at 190'C for 30 minutes Allow to cool slightly and slice into wedges
Serve fresh, refrigerate or freeze Enjoy x
