Have you been looking for a lentil slice recipe that doesn't fall apart?! We've got you covered! This baked lentil slice is the easiest lunchbox filler that can be picked up and eaten with one hand - no cutlery required!
It fits perfectly in our @catchy silicone lunchbox along with some other delicious snacks!
Serves: 12 For: 6+ months once allergens have been introduced. If you are unsure of safe food serving guidelines, we recommend @solidstarts.
- 1 onion, finely diced
- 250g sweet potato, grated
- 2 cups red lentils, soaked overnight
- 1 tsp garlic
- 1-1.5 tbsp curry powder
- 1 tsp bone broth concentrate in ½ cup of water (or chicken stock)
- 3 eggs
- ½ cup wholemeal flour
- Sundried tomatoes
Storage: in the fridge for up to 3 days or in the freezer for up to 3 months.
- Preheat oven to 170c fan forced. Prepare a slice tin.
- Sauté oil, onion and garlic over medium heat until onion is translucent.
- Add curry powder, bone broth, sweet potato and soaked lentils (drain water before adding)
- (drain water before adding) Cook until soft, approx 10 mins.
- Remove lentil mix from heat and place in a large bowl. Allow to cool slightly.
- Add eggs and wholemeal flour, mix until well combined. Transfer into slice tin and top with sundried tomatoes.
- Bake at 170c fan forced for 30 mins or until slightly golden and firm to touch.
- Allow to cool for 10 mins in tray before transferring to a cooling rack. Once cooled, slice into desired portion sizes.
Recipe c/o: @tumsandcrumbs
