Food for Tiny Hands: Parmesan Lentil Loaf
As little ones age out of purees but are not yet able to handle foods which require more chewing, parents are often stumped about what to offer during meal times. Foods that are firm enough for tiny hands to grab but soft enough for tiny mouths to chew are the perfect solution and this Italian Lentil Loaf does the trick.
- 1 cup red lentils
- 1 cup steel cut oats, pureed into a flour-like consistency
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp ground sage
- 1 tsp dried oregano
- 1 tsp ground flax
- ¼ cup ground parmesan
- 2 tsp flax oil
- 1 egg
- Cook lentils according to package directions.
- Combine ground oats, spices, flax, and parmesan in a mixing bowl. Stir until well integrated.
- Add cooked lentils, egg, and flax oil to dry ingredients and stir until combined.
- Pour mixture into a 9 x 5 inch loaf pan.
- Bake for 25 minutes at 375 degrees or until firm.
Enjoy serving to the entire family for dinner and then use leftovers to make delicious sandwiches, served warm on toasted wheat bread.
Elizabeth is a Midwestern transplant who still calls Michigan “home” after nearly 10 years in New York City. Her work has taken her from Wall Street to the non-profit sector and she’s currently experimenting with life as a stay-at-home mom to a new baby girl. She loves a sweaty workout, Starbucks and the Sunday New York Times, and seeing the world with her husband Stephen.