Lentil Finger Food Patties

I am constantly looking for healthy home-made food to add to Aileen's lunchbox.  Our requirements are that they be tasty and appetizing without being warmed up, low in sugar and salt, high in protein and carbs to power a tiny body all day, and able to be eaten as finger food. 

I have done some experimenting with lentil patties.  You can substitute any spice and flavor profile in, and keep your tiny person's pallet expanding. Here is one option for an Indian-inspired curry/potato lentil patty.

- 1T olive oil or vegetable oil
-1/4 c diced carrots
- 2T diced onion
- 2T Homemade curry powder (mix of tumeric, cardamom, corriander, cumin, paprika)
- 1c red lentils
- 1c vegetable broth
- 1c water
-  2 small potatoes, roasted and diced
- 1 egg

- Saute carrots and onion in a little oil over medium heat, just to start softening a little.  Remember these will be subjected to boiling with the lentils and later cooking in the oven, so no need to overdo the sauteeing, just get them started cooking.
- Add curry powder - or alternative seasoning based on your baby's preferences.  Cook into the vegetables until fragrant.
- Stir in lentils to coat with seasonings.  (Note, you can substitute in beans, split peas, or other kinds of lentils.)
- Add vegetable broth and water.  Bring to a simmer.  Cook according to directions, usually 15 minutes.
- When cooked, remove from heat.
- Mix in diced, roasted potatoes, and egg (when mixture is cool, so you don't scramble the eggs).
- Divide into portions like tiny sliders and cook at 400 degrees until set, about 15 minutes.