Vegan 🌱 Baby Led Weaning 👶🏼 Suitable 6+months 💚 Makes 4-5 wraps
These vegan lentil wraps are super versatile and you can use them in a sweet or savoury way. They don’t break or bend when wrapped either! We like these as a meal, with curry, by themselves as a quick snack, or filled with hummus and rolled. You can add spices, salt (for >12 months), nutritional yeast, or a handful of spinach to the mix before blending for an extra nutritional boost (bonus points for a squeeze of lemon juice to boost the iron absorption).
Are lentils healthy for babies?
Lentils are a great source of plant-based protein and fibre, and contain key vitamins and minerals that are important for a growing baby’s overall health and development. The high levels of iron found in lentils are important for the production of hemoglobin, which carries oxygen to the cells in the body, and for cognitive development. Zinc, another key nutrient found in lentils, is important for a baby’s immune system and wound healing, and is also involved in growth and development.
In addition, lentils are an excellent source of folate, a B-vitamin that plays a crucial role in the formation of red blood cells, DNA synthesis, and the proper functioning of the nervous system. They are also a good source of potassium, which helps regulate fluid balance and blood pressure, and manganese, a mineral that supports the metabolism and helps form strong bones.
They are easy to digest and can be incorporated into many dishes, making them a great first food for babies. Make sure to always consult with a paediatrician before introducing new foods to your baby’s diet, and start with a small amount to monitor for any potential allergic reactions.
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2 Ingredient Lentil Wraps
Ingredients
- 200 g dried red lentils (rinsed)
- 500 ml water
- 1 tbsp olive oil (for cooking)
Instructions
- Add the lentils & water to a jug & soak for 3-4 hours (soaking for 8-12 hours yields fluffier wraps).
- Once soaked, blend until smooth ~15 seconds.Note: you can replace the water here if you prefer - dont add as much as the lentils will absorb a bit so mark where the water comes up to on your jug or do just over 3/4cup.
- Spray a pan with olive oil & cook on medium/high (don’t pour the mix in until the pan is hot!!), using approx 1/8 of the mix. Spread with a spatula to thin out into a wrap shape, & cook 2 -3 mins each side before flipping & cooking a further 2-3 mins. Repeat.
- Best served warm.
Storage
Store in the fridge for 3 days or freezer for 2 monthsNotes
Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
6 Comments
Hiii you dont habe to cool thé lentils before ?
I mean cook
They cook when you pour them in the pan!
I feel like these would be amazing and just what I’m looking for, but I can’t stop them sticking to my only frying pan. It has a sort of ceramic coating. Is there any other way I could cook them? And what type of pan do you use?
Can you make freeze the batter? So it can be thawed and made fresh whenever needed?
This doesn’t freeze well as a batter but you can freeze once cooked.