Plant Based Juniors

Two Registered Dietitian Nutritionist helping you raise your plant-based babies, toddlers, children and teens.

Lentil Tots Recipe

We hope you love these tots as much as we (and our kiddos do!)

This recipe is from our new course, First Bites: Starting Solids with Plant-Based Babies. 

This week ONLY the course is $10 off AND you’ll get signed up for an exclusive LIVE Q&A session with us and pediatrician Dr. Reshma Shah.

If you’re starting solids with a plant-based or predominantly plant-based baby – you need this course! More details HERE 😉 

And without further ado, the recipe! 

Want to save this recipe?

Enter your email and get it sent to your inbox! Plus, we’ll send you our free 5-day mini-course on Pediatric Nutrition!

Name(Required)

Lentil Tots

Print Recipe

Ingredients

  • 1 cup cooked lentils
  • 1/2 cup shredded zucchini
  • 1/4 cup thinly sliced dark leafy greens such as swiss chard, kale, or spinach 
  • 1/4 cup cilantro
  • 1/3 cup oats
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt (optional for older kids/adults)

Instructions

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Lightly brush some olive oil onto the parchment paper. 
  • Pulse oats in a food processor until a powder forms.
  • Add in greens and cilantro and pulse a few times. 
  • Add in lentils, zucchini, oil, lemon, garlic powder, paprika, pepper, cumin, and turmeric. Pulse again until a wet dough forms. 
  • Use your hands to shape into long finger-shaped tots.
  • Place onto oiled parchment paper. Bake for 20-23 minutes or until firm and golden.
  • Serve with hummus for dipping or in a pita for a wrap!