Red Lentil Puree
A soft, creamy red lentil puree with vegetables and warm Indian spices. An easy, meatless meal for babies and toddlers, delicious served over soft basmati rice.
Servings: 4
Calories: 253kcal
Ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 1 Large Carrot, peeled and cut into a small dice
- 1 Garlic Clove
- 1 teaspoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 Cups water
- 2 teaspoons kosher salt
- 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.
Notes
- 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.
- For babies under 1 year old, you can leave out the salt.
Nutrition
Calories: 253kcal | Carbohydrates: 41g | Protein: 14g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1.213mg | Potassium: 996mg | Fiber: 17g | Sugar: 8g | Vitamin A: 3.088IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 6mg