A Recipe for 9-12 Months
Posted by Christen Babb
Babies around the world are fed lentils from the time they start solids. They are chock-full of protein, fiber, essential vitamins, and minerals. But many moms avoid serving lentils because of their “gaseous” reputation. We recommend when giving your little one lentils, start slowly while watching closely for signs of an upset digestive system. If all systems are a go, slowly add more lentils into their diet.
1 cup dried lentils
1 tbsp. extra virgin olive oil
2 shallots (or) ½ red small red onion
1 medium potato, peeled and diced into ¼ inch cubes
1 medium sweet potato, peeled and diced into ¼ inch cubes
3 cups of low-sodium vegetable stock
1 sprig of fresh thyme (optional)
Soak lentils in water for approximately 20-25 minutes. This reduce cooking time and should make the lentils easier to digest.
Meanwhile, heat olive oil in large stock pot on medium-high heat. Add shallots (or onions) and cook until translucent, about 5-6 minutes. Add potato, sweet potato, soaked lentils, vegetable stock and thyme. Simmer on medium heat until potatoes and lentils are tender, approximately 25-30 minutes.
Once cooled, add to food processor and blend until you reach desired consistency – completely smooth for small babies or chunkier for toddlers. Serve immediately or disperse evenly in ice cube trays or cupcake tins to freeze.