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... đ 225g red lentils, rinsed and drained đ§100g cheese, grated đ„1 egg, beaten đ25g breadcrumbs đ°1 onion, chopped đ„half a carrot, grated đ„half a courgette, grated đ„1 teaspoon mixed herbs To make... âšïžput the lentils in a pan with 450ml water, bring to the boil and then cover and simmer for 15mins âšïžwhen the lentils are cooked, drain off any excess water through a sieve âšïžcook the chopped onion until soft âšïžsqueeze any excess moisture from grated carrot and courgette âšïžmix all ingredients together To bake... đ„grease a 9inch cake tin đ„press mix into tin đ„bake at 190'C for 30 minutes Allow to cool slightly and slice into wedges
Serve fresh, refrigerate or freeze Enjoy x
