Super Food Sunday

Lentils are healthy and an inexpensive source of protein, iron and fiber. They are also a rich source of potassium, zinc and folic acid hence they make an excellent nutrient-dense food for growing babies.

There are many types of lentils but the most common ones, being the smaller red and yellow lentils, tend to disintegrate and become paste-like when cooked.

Lentils can be quite difficult for young babies to digest and it will be better to combine it with plenty of fresh vegetables.

I introduced lentils to my son when he was about 7 months and keen to explore new tastes. I have a couple of great recipes for lentils and I will love to share one with you. Enjoy!

This recipe is suitable for babies from 7 months onwards (if you suspect that your child has food allergy, please consult your doctor first) and it makes about 4 to 5 portions. I usually freeze them in food tubs or pods but I know some friends who use ice cube trays as well.  Just make sure the food is well sealed to preserve the quality.

This recipe is taken from Annabel Karmel’s SuperFoods for Babies and Children.

½ cup finely chopped onion

1 teaspoon vegetable oil

2 tablespoons split red lentils (discard any discoloured lentil)

3 medium carrots, peeled and sliced

1 ½ cups boiling water

1 tablespoon unsalted butter

2 tomatoes, peeled, seeded and roughly chopped

½ cup grated cheddar cheese

In a saucepan, sauté the onion in the vegetable oil until softened (3 to 4 minutes). Rinse the lentils and drain and add to the onion. Add the carrots and pour in the boiling water. Bring to a boil, then cover the saucepan and cook over medium heat for 25 minutes. Melt the butter in a saucepan and sauté the tomatoes until mushy, then stir in the Cheddar cheese.

Drain the carrot and lentil mixture and reserve the cooking liquid. Combine the carrots and lentils together with ½ cup of the cooking liquid and the tomato and cheese mixture in a food processor and puree to a smooth consistency.

It doesn’t take long to make this and sometimes I use half a butternut squash (peeled, seeded and chopped) instead of carrots.  To bring out the sweetness of the pumpkin, I usually roast the pumpkin in the oven for about 20 minutes at 160 degrees. I still make this for my son who is 1 year old now but instead of blending the mixture, I simply mashed it all together.

TIP: To skin a tomato, cut a very shallow X at the bottom of the tomato. Drop the tomato into boiling water and take it out after 30 seconds or when the skin begins to peel. Place it straight into a bowl of ice water for about 5 minutes. Once the tomato has been chilled, remove it from the bowl and you should be able to peel the skin off with your hands.