Lentils and sweet potato rarely featured in my diet before having kids. Now they seem to be a weekly staple and I’m always experimenting with new ways to serve them. Both Finn and Rory love them, I know that if I make something with either of these ingredients that it will generally be a hit with them. This Curried Lentil Bake is no exception.

Some of my most viewed recipes involve sweet potato and/or lentils so I’m guessing they are a popular food choice for other parents too. My sweet potato, lentil and carrot croquettes and lentil lasagne are particularly popular.

This dish is made up of lentils, vegetables, sweet potato and eggs, making it very nutritious, very tasty and easy for babies to eat.



  • 1 tbsp oil
  • 1 onion (finely chopped)
  • 1/2 tsp finely chopped garlic
  • 1 celery stalk (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 tbsp mild curry powder*
  • 1 cup 175g red split lentils
  • 2 1/3 cups 580ml vegetable stock*
  • 1 medium 1 1/2 cups / 235g sweet potato (cut into approx. 1 cm cubes)
  • 1/2 cup 70g frozen peas
  • 3 eggs (lightly beaten)


  1. Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots then reduce the heat to low and cook for approx. 10 mins (until softened.)
  2. Add the curry powder and cook for a further minute
  3. Add the lentils & stock, bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock absorbed (approx. 20 mins)
  4. ..................................

for full instruction please see :