Red Lentil Puree from WeeliciousPin

One of my favorite things about my son is that he will happily eat just about anything. But one of the challenges during meal time is that if there are trains, toys or anything else fun and exciting within his view (no matter what I hide before dinner there is always bound to be something in his line of site that are more exciting than eating!), he wants to be playing with them instead. For that reason, I usually have 5-10 minutes to get him to eat a nutritious, balanced dinner before he is focused on something else. I’ve also noticed that if he eats something pureed or soft and easy to chew, I can maximize the amount of food he gets down in that period of time. If I give him a dish that he loves, but takes a while for him to chew and break down, he gets tired of it and sometimes doesn’t eat nearly as much. For that reason, I love making him this soft flavorful Red Lentil Puree dish.

Red lentils cook quickly and become really soft which is perfect for little mouths. By adding vegetables and spices to them, they become a vitamin-packed, delicious, Indian inspired meal. If you serve it with brown rice, it makes a complete protein which is perfect for times when you don’t want to spend extra money on meat or fish, but you want your little one to be building muscles!

Red Lentil Puree from WeeliciousPin
Red Lentil Puree from WeeliciousPin

Red Lentil Puree

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Servings: 4
Author: Catherine McCord

Ingredients  

  • 1 Tbsp oil
  • 1 small onion, diced
  • 1 Large Carrot, peeled and cut into a small dice
  • 1 Garlic Clove
  • 1 Tsp fresh ginger, minced
  • 2 Tsp curry powder
  • 1 Tsp cumin
  • 1 Tsp turmeric
  • 2 Cups water
  • 2 Tsp kosher salt
  • 1 14 oz Can Tomato Puree
  • 1 Cups Red Lentils, rinsed well
  • Brown or White Basmati RIce

Instructions 

  • Heat the oil in a large saucepan over medium heat.
  • Saute the onions and carrots for 4 minutes.
  • Add the garlic, ginger, curry, cumin and turmeric and cook for 2 minutes.
  • Add the lentils, water, salt and tomato puree and bring to a boil.
  • Stir, cover, reduce heat to a simmer and cook for 35 minutes or until creamy and tender.
  • Serve with basmati rice.
  • *Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. You can use any type of lentils, just check the package and adjust the cooking time accordingly. You can omit the salt as well!

  2. This recipe sounds great! If i wanted to make it for my six mo. old should I still add the salt? Also, is there a reason you those red lentils or would french lentils work as well? Thanks!

  3. I love all of your recipes . Not only they are nutritious but incorporating so many different favors makes the kids used to eating a variety of foods.. Also, I’m Persian and this dish is a very traditional southern food.

  4. There are so many types of curry powder out there – just wondering what one(s) work best in this recipe?

  5. Hello, a good friend of mine just reeefrrd me to your blog. This recipe sounds right up my alley. as for soaking the almond meal, do you grind your own almonds? If you soaked your almonds and then ground them you wouldn’t have to soak the meal.oh and Jann’e I hate to answer on someone else’s blog. But I wouldn’t bake flax. Heating flax will break down it’s nutrients and actually cause the oil to turn “rancid” causing a carcinogen. Flax is incredibly sensitive. The best way to eat flax is freshly ground and topped on cereal, smoothies, waffles, ect.glad I found your blog, looking forward to reading more!Brittany

  6. Looks yummy. I am nervous first time mama… can you serve whole brown rice to a 9 month old or would you just do the puree?

  7. I know that when I introduce new foods to my 6 month old daughter, I wait a few day to see if she has a reaction to them. Did you do this for spices as well? This sounds great for my family but I have never given her cumin, turmeric, garlic, or ginger. I know you aren’t a doctor, I just wondered what guidelines you followed?

  8. I just made this for the first time this weekend. Delicious! Can’t wait for my 4 month old to get a bit older. My 4 year old isn’t a very adventuresome eater, but I hope seeing is baby brother try new things will entice him.

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  10. Celebrity fanpage…

    […]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Red Lentil Puree[…]…

  11. One Family. One Meal. | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! says:

    […] Purple Cauliflower Soup: Babies love soup, just make sure it’s cool Chicken Soup and Rice Red Lentil Puree Veggies & Sole: Double the recipe and before pureeing serve it to the family Barley, Chicken […]

  12. Oh my goodness, you sounded like you described my 13 month old daughter! EXACTLY the same. She loooooves to eat, but she also loves to play. Thanks for the recipe suggestion. I have red lentils I bought a while back and didn’t know what to do with them. I do now!

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