Red lentil tartelettes with melon (nut-free)

Name: Red lentil tartelettes with melon (nut-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g red lentils; 80 g cherry tomato; 50 g millet; 30 g melon; 1 tbsp olive oil; 3 g chives; 1 piece egg

A nut-free recipe suitable for baby 12-36 months with allergies. Made with red lentils and melon. SAFETY: all ingredients are guaranteed nut-free.

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gred lentilsAlternative: white beans
80 gcherry tomatoAlternative: yellow bell pepper
50 gmilletAlternative: rice flakes
30 gmelonAlternative: clementine
1 tbspolive oilAlternative: rapeseed oil
3 gchivesAlternative: sweet paprika
1 pieceeggAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (red lentil tartelettes)

14 min

CHECK that ALL ingredients bear the Nut-Free label
Cook the red lentils in water (15 min) until tender
Cut the cherry tomato into regular 1.5 cm cubes (remove seeds)
Cook the millet in water (15 min) until tender
Cut the melon into small cubes (remove seeds)
Wash and finely chop the chives
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlPan

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not forget to remove cherry tomato seeds
Do not leave melon seeds in the recipe
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden nuts

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: lentils should be melting-tender
KEEP PACKAGING of sensitive products to prove nut-free
Check LABELS even for 'obvious' products (e.g. spice mixes sometimes contain nut traces)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Mash the cooked red lentils in a large bowl
Add the cherry tomato mashed into a smooth purée
Fold in the cooked millet and diced melon
Add the binder (egg)
Pour in the olive oil and half of the chives
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the tartelettes with oiled hands
Place in tartelette molds

3. Cooking (baked)

17 min

Preheat the oven to 180°C fan
Lightly oil the tartelette molds
Arrange the tartelettes leaving 2 cm between each
Bake in the middle of the oven for 15 min
Check cooking halfway through
Remove when tartelettes are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh melon cube garnish
Arrange the warm tartelettes on baby's plate
Add small melon pieces around (seedless)
Show how to pick up the tartelettes
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup