Lentil and vege pie
This lentil pie recipe is a yummy way to introduce lentils to babies and young children. We've included adaptions you can make to make sure this recipe is suitable for little ones.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Preheat oven to 180° degrees.
- Peel potato and kumara, chop into pieces and boil in a saucepan until soft. Drain, reserving the cooking water.
- For babies aged ~6 months and 7-8 months - remove a serving of potato and kumara.
- Mash remaining potato and kumara with a dash of cooking water until soft.
- Heat oil in a saucepan on medium heat, add the leek, carrot, onion and celery. Put a lid on and cook for 5-10 minutes, or until softened.
- For babies aged ~6 months and 7-8 months– remove a serving of lentils from the can.
- Add the remaining lentils, peas, canned tomatoes and tomato puree to the pan. Simmer until peas are cooked through.
- Transfer the filling to a 15cm x 20cm ovenproof dish, top with mash and sprinkle with cheese.
- Bake for 15-20minutes, or until topping is golden and filling is piping hot.
Serving
- For babies aged ~6 months – puree potato, kumara and lentils together until smooth. Add breastmilk/formula or water to achieve a thin, smooth consistency.
- For babies aged 7-8 months – Mash potato and kumara until soft yet lumpy, add to pureed lentils.
- For babies aged 8-12 months – mash cooked pie (if necessary) to ensure texture is soft and chunky.
- For children aged 12+ months – serve as is.
Number of serves
This recipe is for 4 adult serves. It will make approximately:
- 30 x 6 month old serves
- 20 x 7-8 month old serves
- 12 x 8-12 month old serves
- 8 x 12 month-2 year old serves.
- 1large potato
- 1large kumara
- 1/2 cupEdam cheese
- 1leek, washed, finely diced
- 1carrot, peeled, diced
- 1onion, diced
- 1stick celery, diced
- 1 tbspoil
- 1can lentils, rinsed, drained
- 2/3 cupfrozen peas
- 2 tbsptomato puree
- 1/2can chopped tomatoes
Per serve
- Energy1287kJ
- Total Fat8.3g
- Saturated Fat2.9g
- Total Carbohydrate49.2g
- Sugars13.3g
- Dietary Fibre9.2g
- Protein14.2g
- Sodium286mg
Method
- Preheat oven to 180° degrees.
- Peel potato and kumara, chop into pieces and boil in a saucepan until soft. Drain, reserving the cooking water.
- For babies aged ~6 months and 7-8 months - remove a serving of potato and kumara.
- Mash remaining potato and kumara with a dash of cooking water until soft.
- Heat oil in a saucepan on medium heat, add the leek, carrot, onion and celery. Put a lid on and cook for 5-10 minutes, or until softened.
- For babies aged ~6 months and 7-8 months– remove a serving of lentils from the can.
- Add the remaining lentils, peas, canned tomatoes and tomato puree to the pan. Simmer until peas are cooked through.
- Transfer the filling to a 15cm x 20cm ovenproof dish, top with mash and sprinkle with cheese.
- Bake for 15-20minutes, or until topping is golden and filling is piping hot.
Serving
- For babies aged ~6 months – puree potato, kumara and lentils together until smooth. Add breastmilk/formula or water to achieve a thin, smooth consistency.
- For babies aged 7-8 months – Mash potato and kumara until soft yet lumpy, add to pureed lentils.
- For babies aged 8-12 months – mash cooked pie (if necessary) to ensure texture is soft and chunky.
- For children aged 12+ months – serve as is.
Number of serves
This recipe is for 4 adult serves. It will make approximately:
- 30 x 6 month old serves
- 20 x 7-8 month old serves
- 12 x 8-12 month old serves
- 8 x 12 month-2 year old serves.
Ingredients
- 1large potato
- 1large kumara
- 1/2 cupEdam cheese
- 1leek, washed, finely diced
- 1carrot, peeled, diced
- 1onion, diced
- 1stick celery, diced
- 1 tbspoil
- 1can lentils, rinsed, drained
- 2/3 cupfrozen peas
- 2 tbsptomato puree
- 1/2can chopped tomatoes
Ingredients
- 1large potato
- 1large kumara
- 1/2 cupEdam cheese
- 1leek, washed, finely diced
- 1carrot, peeled, diced
- 1onion, diced
- 1stick celery, diced
- 1 tbspoil
- 1can lentils, rinsed, drained
- 2/3 cupfrozen peas
- 2 tbsptomato puree
- 1/2can chopped tomatoes
Nutrition Facts
Per serve
- Energy1287kJ
- Total Fat8.3g
- Saturated Fat2.9g
- Total Carbohydrate49.2g
- Sugars13.3g
- Dietary Fibre9.2g
- Protein14.2g
- Sodium286mg
Method
- Preheat oven to 180° degrees.
- Peel potato and kumara, chop into pieces and boil in a saucepan until soft. Drain, reserving the cooking water.
- For babies aged ~6 months and 7-8 months - remove a serving of potato and kumara.
- Mash remaining potato and kumara with a dash of cooking water until soft.
- Heat oil in a saucepan on medium heat, add the leek, carrot, onion and celery. Put a lid on and cook for 5-10 minutes, or until softened.
- For babies aged ~6 months and 7-8 months– remove a serving of lentils from the can.
- Add the remaining lentils, peas, canned tomatoes and tomato puree to the pan. Simmer until peas are cooked through.
- Transfer the filling to a 15cm x 20cm ovenproof dish, top with mash and sprinkle with cheese.
- Bake for 15-20minutes, or until topping is golden and filling is piping hot.
Serving
- For babies aged ~6 months – puree potato, kumara and lentils together until smooth. Add breastmilk/formula or water to achieve a thin, smooth consistency.
- For babies aged 7-8 months – Mash potato and kumara until soft yet lumpy, add to pureed lentils.
- For babies aged 8-12 months – mash cooked pie (if necessary) to ensure texture is soft and chunky.
- For children aged 12+ months – serve as is.
Number of serves
This recipe is for 4 adult serves. It will make approximately:
- 30 x 6 month old serves
- 20 x 7-8 month old serves
- 12 x 8-12 month old serves
- 8 x 12 month-2 year old serves.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research