Lentil roast topped with cranberries

Lentil Roast

Age Suitability

7 months +





Cooking Time



What you need


3 tbsp vegetable oil
1 onion
3 garlic cloves
100g carrots
200g mushrooms
1 tbsp tomato paste
125ml water
400g can cooked green lentils in water
400g can cannellini beans
2 tbsp mixed dry herbs
1 tbsp Dijon mustard
75g porridge oats
75g cheddar cheese
75g dry cranberries
2 beaten eggs

Allergens warning

This product contains:
Gluten, Eggs, Wheat, Mustard, Milk, Wheat
This product is suitable for:
Our nut-free Lentil Roast recipe is perfect for babies following a vegetarian diet. A delicious dish for weaning, that the whole family can enjoy too!
Courgette slices


Preheat oven to 180C / Fan 160C. Grease a loaf tin with a little butter, and line with greaseproof paper. 

A loaf tin lined with greaseproof paper

Finely chop onion and mushrooms. Crush garlic. Grate carrot on the coarse side of a cheese grater.

A chopping board with grated carrot, finely chopped onion and mushrooms

Heat some vegetable oil in a large pan. Add finely chopped onion, crushed garlic. Fry gently until soft. Add grated carrot, mushrooms, water and tomato paste. Stir until mixed and cook covered under medium heat for 10 minutes. Remove lid and cook for another 10 minutes until liquid has evaporated.

A large pan with chopped onion, mushroom and onions

Rinse and drain lentils and cannellini beans. Mash together with a potato masher. Add cooked vegetable mixture, dry herbs, mustard, porridge oats, grated cheddar cheese, cranberries and beaten eggs. Mix well together until blended.

A bowl of lentils, oats, grated cheese, cranberries, dried herbs and beaten eggs

Pour mixture in prepared tin, spreading the top evenly. Cook for around 40-45 mins. When done, leave to cool in the tin for around 15 mins then flip over carefully onto a serving dish. Serve with your favourite chutney and/or gravy. 

A loaf tin lined with greaseproof paper with the lentil roast mix inside it

You can prepare a day ahead and keep it in the fridge wrapped overnight. Slice the lentil roast cold and reheat on plates in the microwave just before serving.

Curly kale
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