for the toothless

Recipe: Savoury lentil "cupcakes" with butternut squash

These lentil cakes have served us well since wee man was 6 months and completely toothless. Golden and crispy outside, they are mushy enough within for little babies to gum the goodness out. They are based on the lentil & cheese wedges recipe from Gil Rapley’s Baby Led Weaning Cookbook (which is a great resource if you’re starting BLW).


These little cakes are a great way to add some pureed veg on top, for those babies who refuse a spoon (or those parents who refuse to spoon). We used roasted butternut squash here, but you could load them up with mashed sweet potato, cooked chopped spinach, or anything smeary enough to stay on top, really. Since I freeze a big batch of these and defrost them one by one, I grab whatever puree I have frozen at the time.

Recipe: Savoury Lentil “Cupcakes” with Butternut Squash


  • 225g red lentils, rinsed in cold water
  • 450ml water
  • 100g cheese, grated
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 egg, beaten
  • 1/3 cup dried breadcrumbs
  • Pepper
  • Butternut squash, roasted and mashed or pureed


  1. Cover the lentils with water in a saucepan, and bring to the boil. Reduce heat and let simmer 10-15 minutes or until they are tender and the water has been absorbed.
  2. Meanwhile, fry up the onion and garlic in the olive oil, until softened.
  3. In a large bowl, combine the cooked lentils, cheese, egg, garlic and onions. Season to your baby’s taste with pepper. Add breadcrumbs until the consistency reaches a thickness that loosely binds together the mixture so that it’s sticky and a bit doughy – I use about 1/3 cup.
  4. Load up a greased mini muffin tin (silicone muffin tins work really well) and press the mixture firmly into the tins with the back of a teaspoon. Each tin should be full.
  5. Bake at 190c/170c fan/gas mark 5 for 12-15 minutes, or until the egg is cooked through and the cakes have formed solidly.
  6. Let cool on a wire rack. Once cooled and ready to serve, heap roasted butternut squash on top, like frosting a cupcake.


If your baby likes spice, add a tiny amount of dried chilli flakes or curry powder to the onions and garlic while frying.

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