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Beetroot lentil hearts

With Valentine’s day round the corner I decided to make a little treat for Harry.  I adapted my carrot and lentil hearts recipe to give it a bit of a Valentine twist and these beetroot lentil hearts were the result.  I love how the beetroot makes them a pretty pink colour and they tasted great too!

Ingredients

  • 100g split red lentils
  • 100g cheddar cheese
  • 25g breadcrumbs
  • 1 fresh beetroot, grated

Method

  • Soak the lentils for 3 hours in a bowl of water.   Drain and rinse.
  • Put all the ingredients in a food processor and mix until well combined.
  • Put the mixture for 30 minutes in the fridge.
  • Use a heart cookie cutter to create heart shapes with the mixture on a baking tray lined with greaseproof paper.  You can make these in whatever shape you like but I chose hearts for Valentine’s day!
  • Bake in a pre heated oven at 180°c for 20 minutes, until cooked through and crispy on the outside.
  • Serve and enjoy!

To add a fun little twist I served these hearts as petals on a flower.  I used cucumber and spinach to make the stem and the leaves.

Carrot and lentil hearts

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