Parenting Recipes

Lentil Puree Recipes for Babies

Written by Maanasi

If baby food were nearly as nice as babies, no baby would ever turn up their nose at the mushy purees. But the sad fact remains we seldom try to make baby food as good as regular adult food. The little ones may not be able to speak yet, but by feeding them bland, tasteless ‘healthy’ food, we forge a connection between bad taste and healthy food in their minds even before they can say their own names. So, instead of dishing out the slimy, bland purees, why not take baby food to the next level, both health and taste-wise?

Mexican guacamole with a twist

We all know this delicious, taste-bud tickling food is not suitable for babies. But you can attempt to turn guacamole into a baby food with this recipe.

http://toriavey.com/images/2012/05/Guacamole-1-640x480.jpg

Image Credits : toriavey.com

Preparation & cooking time: 20 minutes

Age: 12 months and up

Ingredients:

  • 1 avocado
  • 1 clove of garlic
  • ½ cup lentils
  • A handful of coriander leaves
  • 1 teaspoon lemon juice or 1 small cherry tomato, chopped (optional)

Directions:

  1. Boil the lentils in just enough water to cover the pulses. Don’t do it for too long- check every five by picking up a lentil and mash it with your fingers. If it can be mashed, turn off the heat. You don’t want to overcook and ruin its nutrients.
  2. Mince the garlic until it almost a chunky paste.
  3. Chop the coriander finely and stir into this hot lentil mixture. The coriander will wilt a little which makes it easier to make a smooth puree.
  4. Scoop out the avocado flesh and mash it with a fork.
  5. Put the lentils along with the water left (this is why you need to put minimum amount of water otherwise it will make the final puree too runny) and the avocado in a blender.
  6. Optional: Add the lemon juice or tomato only if you have already introduced your baby to lemon juice or tomato and have not seen any bad reaction (acidity, diaper rash or redness or rashes around the mouth).
  7. Blend the whole thing together while the lentil is still hot. Serve warm.

Palak dal lentil puree

This is the baby food version of the Indian classic Palak dal.

https://fridgeandtunnel.files.wordpress.com/2011/04/puree-of-dal.jpg

Image Credits : fridgeandtunnel.files.wordpress.com

Preparation & cooking time:

Age: 12 months and up

Ingredients:

  • 1/2 cup boiled lentil (see step 1 of previous recipe)
  • ½ teaspoon cumin powder
  • 1 large clove of garlic
  • 1 teaspoon butter
  • 6-8 large spinach leaves

Directions:

  1. Chop the garlic finely.
  2. Melt the butter in a large skillet at low flame and add garlic and cumin powder to it. At low flame, move them around until it is slightly fried, for about 10 seconds.
  3. Toss the spinach leaves in the pan. The leaves should wait, but don’t do this for more than 10 seconds as that will destroy the bright green color and its nutrients. Turn off the heat.
  4. After turning off the heat, add the boiled lentil and stir for a few seconds to incorporate the flavours while still hot.
  5. Puree in the blender and serve warm.
Lentil Puree Recipes for Babieshttp://mystictreasuretrove.com/wp-content/uploads/2015/09/Guacamole-1-640x4801.jpghttp://mystictreasuretrove.com/wp-content/uploads/2015/09/Guacamole-1-640x4801-150x150.jpg Maanasi ParentingRecipes
If baby food were nearly as nice as babies, no baby would ever turn up their nose at the mushy purees. But the sad fact remains we seldom try to make baby food as good as regular adult food. The little ones may not be able to speak yet,...
<p class="p3">If baby food were nearly as nice as babies, no baby would ever turn up their nose at the mushy purees. But the sad fact remains we seldom try to make baby food as good as regular adult food. The little ones may not be able to speak yet, but by feeding them bland, tasteless ‘healthy’ food, we forge a connection between bad taste and healthy food in their minds even before they can say their own names. So, instead of dishing out the slimy, bland purees, why not take baby food to the next level, both health and taste-wise?</p> <p class="p4"><b>Mexican guacamole with a twist</b></p> <p class="p3">We all know this delicious, taste-bud tickling food is not suitable for babies. But you can attempt to turn guacamole into a baby food with this recipe.</p> <p class="p3"><b>Preparation & cooking time: 20 minutes</b></p> <p class="p3"><b>Age: 12 months and up</b></p> <p class="p3"><b>Ingredients:</b></p> <ul class="ul1"> <li class="li3">1 avocado</li> <li class="li3">1 clove of garlic</li> <li class="li3">½ cup lentils</li> <li class="li3">A handful of coriander leaves</li> <li class="li3">1 teaspoon lemon juice or 1 small cherry tomato, chopped (optional)</li> </ul> <p class="p3"><b>Directions:</b></p> <ol> <li>Boil the lentils in just enough water to cover the pulses. Don’t do it for too long- check every five by picking up a lentil and mash it with your fingers. If it can be mashed, turn off the heat. You don’t want to overcook and ruin its nutrients.</li> <li>Mince the garlic until it almost a chunky paste.</li> <li>Chop the coriander finely and stir into this hot lentil mixture. The coriander will wilt a little which makes it easier to make a smooth puree.</li> <li>Scoop out the avocado flesh and mash it with a fork.</li> <li>Put the lentils along with the water left (this is why you need to put minimum amount of water otherwise it will make the final puree too runny) and the avocado in a blender.</li> <li>Optional: Add the lemon juice or tomato only if you have already introduced your baby to lemon juice or tomato and have not seen any bad reaction (acidity, diaper rash or redness or rashes around the mouth).</li> <li>Blend the whole thing together while the lentil is still hot. Serve warm.</li> </ol> <p class="p4"><b>Palak dal lentil puree</b></p> <p class="p3">This is the baby food version of the Indian classic Palak dal.</p> <p class="p3">Preparation & cooking time:</p> <p class="p3">Age: 12 months and up</p> <p class="p3">Ingredients:</p> <ul class="ul1"> <li class="li3">1/2 cup boiled lentil (see step 1 of previous recipe)</li> <li class="li3">½ teaspoon cumin powder</li> <li class="li3">1 large clove of garlic</li> <li class="li3">1 teaspoon butter</li> <li class="li3">6-8 large spinach leaves</li> </ul> <p class="p3">Directions:</p> <ol> <li>Chop the garlic finely.</li> <li>Melt the butter in a large skillet at low flame and add garlic and cumin powder to it. At low flame, move them around until it is slightly fried, for about 10 seconds.</li> <li>Toss the spinach leaves in the pan. The leaves should wait, but don’t do this for more than 10 seconds as that will destroy the bright green color and its nutrients. Turn off the heat.</li> <li>After turning off the heat, add the boiled lentil and stir for a few seconds to incorporate the flavours while still hot.</li> <li>Puree in the blender and serve warm.</li> </ol>

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