Lentil waffles for baby and family

Ingredients for 4 servings:

• 100 g lentils, dried
• 80 ml olive oil
• 2 eggs
• 2 tsp, heaped cumin
• 100 g whole wheat flour
• 50 g wheat flour
• ½ tsp baking powder
• 150 g natural yogurt
• 125 ml milk
• Salt
• Cayenne pepper
• Clarified butter for the waffle iron

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Baby-led weaning (BLW) finger food for babies

Cook the lentils in 375 ml of water over medium heat until al dente, 15-25 minutes, depending on the type of lentil. Whisk the olive oil with the eggs, add half of the cumin, and perhaps a few grains of cayenne pepper. Combine both types of flour with the baking powder. Stir in the milk and yogurt. Stir the flour and dairy products alternately into the batter until smooth. Let it stand for 30 minutes. Now fold in the well-drained lentils. Heat the waffle iron and grease it with lard. Pour 3-4 tablespoons of batter onto the iron for each waffle and bake for 4-6 minutes. Note: Bake the baby waffles (1-2 waffles) first. Only then add the remaining spices to the batter, depending on your taste, and bake the children’s and parents’ waffles. You can also add finely chopped coriander as a seasoning; this also works with the baby waffles. Keep the finished waffles warm in the oven at 50 degrees Celsius until all the waffles are baked. We always serve them with lamb’s lettuce (corn lettuce, rampion) with vinegar and pumpkin seed oil. For 11-month-old Paula, simply chop them up and leave them with no salt or pepper.