I had a lot of problems to solve today. One: I’m sick with a cold and possible sinus infection, so I wanted to eat something with detoxifying herbs like garlic, turmeric, and ginger (which generally the little man doesn’t like). Two: I really really didn’t want to go to the grocery store, and there wasn’t much in the house. Three: the little man has been on a MAJOR bread kick. All he wants to eat is bread, ideally with some cream cheese spread on it.
I literally googled “creative lentil recipes” and got too impatient for the results to load.
So I made a mashup – pungent herbs, lentils, lots of egg, and breadcrumbs. Mama’s lentil bread loaf was borne.
This is for you, mom with the kid who would never agree to eating lentils as-is. One of my personal favorite proteins, lentils give you 18 grams of protein, 16 grams of fiber, and 36% of your daily iron, per serving. They’re basically magical, so you gotta sneak them in whenever you can. This recipe has more eggs than you might expect, but that’s because most lentil loaves are dry and gross. The extra eggs and the creamy soup keep it moist, so your kid will actually eat it this time. Bonus: call it “bread”, and it becomes a lot more attractive to your little ones.
What You Need
- 2 Tbsp. Oil. Whatever you have – canola, olive, coconut…you pick.
- 1 Inch Fresh Ginger Root. Mince it. I use a microplane because I definitely don’t want a chunk of fresh ginger in this thing – little man would never touch the loaf again. If your only option is dry ground ginger, use 2 Tbsp.
- 1 tsp. Minced Garlic.
- 1/2 tsp. Cumin. Optional – if you don’t have it, no big.
- 1 tsp. Turmeric. I love adding this to anything. You can barely taste it, and it’s SUPER good for you.
- Salt and Pepper.
- 1/2 Cup Lentils. Normally I say soak them overnight first, but I can’t lie, I didn’t this time – sickness got the best of me. Lentils are one of the few beans that are so small and digestible, as long as you cook them well, they generally don’t give you tummy trouble. Plus, as you’ll see, we’ll cook them twice in this recipe.
- 1/2 Cup Diced Carrots. I only had a small bag of baby carrots, and used about 6.
- 1 Small Sweet Potato. Dice it.
- 1 Can Cream of (insert vegetable here) Soup. I used cream of mushroom, but you could use celery, onion, etc. Whatever your kid likes. I used mushroom because a) I had it, and b) the mushrooms give the bread a meaty taste, which my little man likes (but he doesn’t like meat – go figure).
- 1 Cup Whole Milk. Don’t be stingy with less-than-whole milk, here. There’s no cheese in this, and we’re trying to keep it moist, fatty, and yummy. NOTHING wrong with fat, mom.
- 1/2 Cup Water. You can use all milk instead, if you want. Just don’t use all water. Just. Don’t.
- 1/2 Cup Frozen Spinach.
- 1/2 Cup Canned Apricots…or peaches, or pears, or whatever…just for a little sweetness.
- 4 Eggs.
- 1 Cup Breadcrumbs. I had panko, but use whatever you have. This is the only thing in the recipe with gluten, so if you are the gluten-free type, just substitute gluten-free breadcrumbs. Ta da!