Lentil & Veggie Fingers

Ingredients

• 1/2 cup red lentils (dry)
• 1/4 carrot (grated)
• 1/4 zucchini (grated)
• 3 tablespoons rolled oats
• 1 teaspoon olive oil

Method

1. 01

   Preheat oven to 180°C (350°F). Line a baking tray with parchment and grease lightly.

2. 02

   Cook red lentils in water until very soft (about 15 minutes). Drain and cool.

3. 03

   Grate carrot and zucchini, squeeze out excess moisture. Combine with cooked lentils and oats in a bowl.

4. 04

   Mix until the mixture holds together. Shape into short finger sticks (about 5 cm long, 1.5 cm wide).

5. 05

   Bake 20–25 minutes, turning once halfway, until firm and lightly golden. Cool fully before serving.

How to offer

Place 2–3 fingers on the high chair tray. Always supervise baby throughout the meal. Finger shapes are ideal for a 6-month-old's palmar grasp. Ensure fingers are soft enough to squish — never hard or crunchy for this age.

Storage

Refrigerate in an airtight container up to 3 days. Freeze for up to 1 month. Reheat in oven at 160°C.

Nutrition note

Excellent source of plant protein, iron, and fiber. Rich in folate and B vitamins. Contains zinc and potassium.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer