Indian-Spiced Lentil Stew
Nutrient-rich and bursting with flavorful spices, this hearty red lentil stew offers a comforting and nourishing meal for your little one. Packed with a variety of vegetables and aromatic seasonings, this wholesome dish is a wonderful introduction to new flavors and textures. Easy to customize to suit your baby's preferences, this stew can be served as is, mashed, or pureed to create a delicious meal that is sure to be a hit at mealtime.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 carrot, peeled and finely chopped
- 1 red potato, peeled and finely chopped
- 1/4 yellow onion, finely chopped
- 1 small garlic clove, minced
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/3 cup red lentils, picked over and rinsed
- 2 cups vegetable stock, low-sodium vegetable broth or water, plus more as needed
Instructions
- In a saucepan over medium-high heat, warm the olive oil. Add the carrot, potato, onion and garlic and sauté until the vegetables start to sweat, about 5 minutes. Add the coriander, cumin and cinnamon and stir to mix well, then add the lentils and stock. Stir to combine. Bring to a boil, then reduce the heat to low, cover and simmer gently until the vegetables and lentils are very tender, about 20 minutes.
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Depending on your baby’s age and chewing ability, serve whole or use a fork to mash the stew to a consistency your baby can handle, or transfer the stew to a food processor or blender and process to a coarse or smooth puree, adding more stock or water as needed. Let cool slightly, then serve. Makes about 3 cups stew.
- <b>Store It:</b> Refrigerate in an airtight container for up to 3 days, or spoon individual portions into ice-cube trays or other baby-food freezer containers and freeze, covered, for up to 3 months.
- Adapted from <i>The Baby &amp; Toddler Cookbook,</i> by Karen Ansel, R. D., &amp; Charity Ferreira (Weldon Owen, 2010).
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