1. Prepare ingredients: wash the broccoli and spinach. Break the broccoli into small florets (about finger-sized pieces) and steam for 8–10 minutes until very soft and easily pierced with a fork.
2. Cook the lentils: rinse 75 g red lentils and simmer in 250 ml water for about 12–15 minutes until very soft and starting to break down. Drain any extra water. (Red lentils become soft quickly and help bind the mixture.)
3. Cook the quinoa pasta: cook 80 g quinoa pasta according to package instructions but aim for a soft (not al dente) texture—about 1–2 minutes longer than usual. Drain and let cool slightly.
4. Wilt the spinach: finely chop 50 g spinach and briefly sauté in 1 tsp (≈5 g) olive oil for 1–2 minutes until wilted, then cool.
5. Mix and bind: in a bowl, coarsely mash the cooked lentils with a fork, leaving some small soft lumps for texture. Chop or roughly break the cooked pasta into small, toddler-friendly pieces (about 2–3 cm). Add the steamed broccoli, wilted spinach and 30 g grated mild cheddar cheese. Drizzle about 1 tsp (≈5 g) olive oil over the mixture. Gently mix until the ingredients hold together when pressed—cheese and mashed lentils act as the binder. If the mix feels too wet, add a few extra drained pieces of pasta; if too dry, add a small splash of the reserved lentil cooking water.
6. Form fingers: with clean hands, press the mixture into small finger-shaped patties approx. 2–3 cm wide and 6–8 cm long, or into small thick sticks that a toddler can grasp easily. Press firmly so they hold their shape but remain soft inside.
7. Cook the fingers: lightly brush a non-stick frying pan with the remaining 1 tsp (≈5 g) olive oil and warm over medium-low heat. Cook the fingers 3–4 minutes on each side until lightly golden and warmed through. Alternatively, bake on a lined tray at 190°C for 12–15 minutes, turning once, until slightly golden.
8. Cool and serve safely: transfer to a plate and let cool until lukewarm. Break one apart to check texture—centre should be soft and mashable between fingers and tongue. Cut into appropriately sized pieces for your toddler’s grip if needed. Always supervise while eating and offer one piece at a time.

Summary

Soft, toddler-friendly broccoli, lentil and quinoa-pasta fingers suitable for baby-led weaning from 10 months. Mild flavour, no added salt; cheddar is only to help bind and add a familiar taste.

Storing

Keep in an airtight container in the fridge for up to 48 hours. Reheat until hot throughout and cool to a safe temperature before serving. You can freeze cooked fingers (single layer on a tray then into a bag) for up to 1 month; thaw overnight in the fridge and reheat thoroughly.

Allergies & Notes

Contains dairy (cheddar). Lentils and pasta are legumes/grains—ensure no specific allergies. Check for any egg or dairy allergies before serving. For toddlers with known choking risks, cut pieces to suitable size and ensure very soft texture. No added salt or strong spices appropriate for 10+ months.