BLW: Cheese and Lentil Wedges

This is a recipe I tried from the BLW Cookbook. It is a fairly simple recipe that can be put together in an hour or less. Of all the recipes I have tried so far, E likes these the most. E likes to mush them into smaller crumbly bits and eat each bit. The wedges (or sticks) freeze well and reheat well in the microwave. I also pack them for on-the-go meals. The hubs and I enjoy these as well.

Cheese and Lentil Wedges

(from the BLW Cookbook)


  • 1 cup red lentils, cooked. (To cook, rinse and drain lentils, place in pot with 2 cups of water, bring to boil then cover and simmer for about 10 minutes till lentils are soft. Drain and set aside)
  • Oil or unsalted butter, for frying
  • 1 large onion, diced
  • ¾ cup grated cheese (I used a Colby and Montery Jack blend, cheddar would be good. Try and use cheeses with a bit more flavor.)
  • 1 teaspoon dried mixed herbs (I used a blend or oregano and thyme)
  • 1 egg, beaten
  • ½ breadcrumbs (I used panko)
  • Black pepper, to taste


  1. Preheat oven to 375°F.
  2. Fry onion with oil/butter till soft.
  3. Mix cooked lentils, onions, cheese, herbs, breadcrumbs, egg and pepper together.
  4. Press using spoon or fingers onto lightly greased 9×9 inch pan. Bake for about 30 minutes. Remove from oven and cool for about 5 minutes. Cut into desired shapes.
  5. Wedges can be served warm or cold.

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