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Lentil and Beetroot Brownies

By TinyTummyTreats Editorial TeamPublished Apr 13, 2026 | Updated May 11, 2026
International 45 mins easy-to-makevegetable-basedsoft-textureallergy-substitutionsbalanced-nutritionsuitable-for-2-year-oldsfinger-food-friendlymake-aheadbudget-friendlyquick-preptoddler breakfastlunchbox-ideasquick & easy

Lentil and Beetroot Brownies with measured ingredients, 45-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.

Lentil and Beetroot Brownies
Prep 15 min
Cook 30 min
Total 45 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook30 min
Total45 min
Servings12
Difficultyeasy
CuisineInternational
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Ingredients

Servings 12
  • 3/4 cup Red lentils
  • 1/2 cup Cooked and grated beetroot
  • 3/4 cup Whole wheat flour
  • 1/4 cup Cocoa powder
  • 1/4 cup Maple syrup
  • 1/3 cup Unsweetened applesauce
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/8 teaspoon Pinch of salt
Iron Rich Vegan Lentil Beetroot Brownies ingredients image for TinyTummyTreats
Iron Rich Vegan Lentil Beetroot Brownies ingredients image for TinyTummyTreats

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line an 8x8-inch baking pan with parchment paper.
  2. Combine rinsed red lentils with 1 1/4 cups water in a small saucepan. Boil, then simmer 15-20 minutes until lentils are very soft and water mostly absorbed. Drain excess water if necessary and cool slightly.
  3. Mash cooked lentils with a fork or briefly blend with an immersion blender to achieve a mostly smooth but slightly textured consistency.
  4. Add grated beetroot, maple syrup, unsweetened applesauce, and vanilla extract to the lentils. Stir until well combined.
  5. In a separate bowl, whisk together whole wheat flour (or oat flour), cocoa powder, baking powder, ground cinnamon, and salt.
  6. Gently fold dry ingredients into the wet mixture. Mix just until combined to maintain soft texture.
  7. Pour batter into prepared pan and smooth surface evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool brownies completely in pan on a wire rack before cutting into toddler-friendly bite-sized squares.
  10. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze up to 1 month for convenient make-ahead snacks.
Iron Rich Vegan Lentil Beetroot Brownies process image for TinyTummyTreats
Iron Rich Vegan Lentil Beetroot Brownies process image for TinyTummyTreats

Ingredient Replacements

  • cup Red lentils: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup Cooked and grated beetroot: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup Whole wheat flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup Cocoa powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup Maple syrup: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.

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