6-8 months +, older babies, toddlers & young children
In launching my series of baby and toddler food blogs in conjunction with Oogaa feeding products, I thought it only right to kick off with my own two little monster’s favourite baby purée, a simple gently spiced and fragrant sweet potato and lentil daal. As wee babies they both adored their lentils and just couldn’t get enough of them, though admittedly the nappies were sometimes a little on the interesting side! I’m a firm believer in introducing flavour and spice into a babies diet from a very young age to prepare them for the big world out there, though obviously going extremely easy on any chilli with the very little littlies.
Once you’ve got your baby onto eating simple pureed fruits and veggies this is a very good second stage purée introducing them to the world of proteins. The sweet potato gives your wee one a bombardment of vitamins and fibre and lentils are a great source of protein and more fibre.
For the very little ones serve just on it’s own, but be careful not to give too much at first as lentils could cause wind to little tums unused to legumes. Serve with rice to older babies and toddlers.
I tend to make all baby foods in fairly large batches so that any leftovers can be frozen in individual portions for later use.
To make a large batch (around 10 to 12 servings):
a tablespoon of olive oil
a small onion, finely diced
a clove of garlic, finely chopped
½ a thumb sized piece of fresh ginger, grated
a carrot, finely diced
a sweet potato (about 250g), finely diced
a teaspoon of ground cumin
a teaspoon of ground coriander
a pinch of finely ground black pepper
400ml of water
65g of red split lentils
Heat the oil in a saucepan on a low heat, add the onion, garlic and ginger. Saute for 5 minutes until very soft, stirring regularly so nothing catches.
Add the carrots and sweet potato to the pan and continue to cook for a couple of minutes. Now stir in the cumin, coriander and pepper and allow to cook for a minute before pouring in the water and lentils.
Bring to a simmer, and cook on a gentle heat for about 20 minutes until the lentils are mushy and vegetables very soft.
Purée with a Baby Bullet, stick blender or processor and serve.
Here’s Jacques chowing down on his rice and daal, he still loves his lentils now!