🍲 Loğusa Toparlanma · Anne

Baked Red Lentil and Vegetable Patties — A Hearty, Iron-Friendly Meal for Breastfeeding Mothers

Made with red lentils, fine bulgur and seasonal vegetables and baked with just a little oil, these patties are a practical meal that offers iron, protein and fibre support during the postpartum period. You can make a batch and reheat them easily on busy days.

⚠️ Contains allergens: gluten, egg

Ingredients

• • 1 cup (≈200 g) Red lentils
• • 1 cup (≈160 g) Fine bulgur (for köfte)
• • 1 medium Onion (grated)
• • 1 piece Carrot (grated)
• • 1 piece Egg
• • 3 tablespoons Olive oil
• • 1 tablespoon Tomato paste
• • 1/2 bunch Fresh parsley (chopped)
• • 1 teaspoon Cumin
• • 1 teaspoon Sweet ground paprika
• • 1 teaspoon Salt
• • 1 pinch Black pepper

Directions

1. 1

   Cook the red lentils in 2 cups of water over low heat for about 15 minutes, until they soften and absorb the water.

2. 2

   Take off the heat and, while still hot, stir in the fine bulgur; cover and let it rest for 10-15 minutes so the bulgur swells.

3. 3

   In a pan, sauté the grated onion and carrot in part of the olive oil until soft; add the tomato paste and cook for another 1-2 minutes.

4. 4

   Once the lentil-bulgur mixture has cooled to lukewarm, add the vegetables, egg, parsley, cumin, paprika, salt and black pepper and knead into a smooth mixture.

5. 5

   With a dampened hand, shape walnut-sized flat patties, arrange them on a tray lined with baking paper and drizzle the remaining olive oil over them.

6. 6

   Bake in an oven preheated to 190°C on the middle rack for 25-30 minutes, turning once, until lightly golden on top.

7. 7

   Remove from the oven and let rest for a few minutes; serve warm with yoghurt and seasonal greens.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.