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Creamy Lentil and Rice Curry For Infants and Toddlers

A child's bowl filled with red lentil and rice curry and topped with yogurt, spinach, and half a hard-boiled egg.

Red lentils, for those unfamiliar, are the oatmeal of legumes–that is to say, their defining quality in both taste and texture is mush. Ordinarily–say, when cooking for yourself and/or other adults–that might be disqualifying; however, you are here to cook for a child, and a bean that blends has a rather tactical advantage: mush can be put into anything. Soups. Stews. Breads. Even ground beef. And they’ll never know. But we’ll tell what you they soon will know: dinner mush – i.e., lentil and rice curry –is pretty good, especially when paired with rice, as we do here. That’s no secret, of course: it’s a staple dish throughout Middle Eastern and South Asian cuisines. Here, we can’t make it any more elemental: just blitzed tomatoes, coconut milk, lentils and rice, and about 25 minutes of heat to blend and beat it into submission. Simple and creamy–all the more so when a scoop of yogurt is added–it’s not only a meal prep that works for all children, infants included, but also a dish that works for almost all occasions–most especially when you don’t know what to make and don’t want your child to know what it’s in it.  

Ingredients Overview

At its base, this lentil and rice curry is engineered for texture. Red lentils break down quickly and completely, melding with rice into a unified, spoon-coating consistency that’s ideal for toddlers and babies. Blitzed Roma tomatoes and onion form the backbone of the sauce, enriched with full-fat coconut milk for fat, calories, and creaminess.

Garam masala keeps the flavor profile warm but mild; if you’re mixing your own spices, cumin and coriander provide depth while turmeric adds color without heat. Chicken broth builds savoriness (use low-sodium, especially for younger children), and butter rounds out the acidity of the tomatoes.

From there, everything is optional and modular: spinach for iron and color, jammy eggs for protein, yogurt for tang and added fat, cucumber or radish for crunch, raisins for sweetness. The core pot does the heavy lifting; toppings let you tailor the bowl to age, appetite, and mood.

Steps Summary

  1. Blanch and peel tomatoes, then roughly chop with onion.
  2. Blend tomatoes, onion, garlic, ginger, and salt (omit salt for babies) until fully smooth.
  3. Cook the puree in butter until thickened and concentrated.
  4. Add spices, then stir in coconut milk, broth, and water; bring to a boil.
  5. Add rice and lentils, reduce to a gentle simmer, and cook 20–25 minutes depending on desired thickness.
  6. Stir in spinach off heat if using. Adjust salt, acid, or seasoning before serving.
  7. Top as desired with yogurt, egg, lemon, or crunch.

Texture control is the lever here: closer to 20 minutes yields a looser, stew-like consistency; 25 minutes pushes it toward oatmeal thickness—often ideal for younger toddlers.

FAQ

Can babies eat this lentil and rice curry?
Yes, with modifications. Skip added salt, ensure a soft consistency, and blend further if needed for early eaters. The lentils and rice naturally break down into a mash suitable for spoon-feeding.

Is this spicy?
No. The spice blend is aromatic rather than hot. If cooking for highly spice-sensitive toddlers, you can reduce the garam masala slightly without compromising structure.

Can I make this vegetarian?
Yes. Substitute vegetable broth for chicken broth. The coconut milk and lentils provide sufficient body and richness.

Can I meal prep this lentil and rice curry?
It stores well in the refrigerator for up to 4 days and thickens as it cools. Reheat with a splash of water or broth to loosen. It also freezes effectively in portioned containers.

Can I swap the rice?
Short pasta works structurally. For a sweeter variation, increase coconut milk and add pumpkin puree as noted; both maintain the creamy consistency toddlers tolerate well.

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What to Serve With Lentil and Rice Curry

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Beginner
Servings: 8
Calories: 290
Description

This Red Lentil Curry for Toddlers is a creamy, one-pot lentils-and-rice dish made with tomatoes, coconut milk, and gentle spices. Designed for babies and kids, it’s meal-prep friendly, adaptable, and easy to customize with yogurt, egg, or simple toppings.

Ingredients
  • 3 Roma Tomatoes (Note: if you want to save yourself 5-10 minutes, use canned peeled tomatoes)
  • 1 small Onion
  • 2 tsp minced Garlic
  • 1 tsp Ginger (dried)
  • 1 tbsp Butter
  • 2 tsp Garam Masala (Note: if you don’t have an Indian spice blend on hand, do this: add 1 tsp cumin + 1 tsp coriander + ½ tsp turmeric + ½ tsp black pepper)
  • 1 can Coconut Milk (full-fat recommended)
  • 2 cups Chicken Broth (low-sodium)
  • 1/2 cup Red Lentils
  • 1/2 cup Rice
    • Optional Toppings
  • Eggs
  • Spinach
  • Yogurt
  • Cucumber
  • Radish
  • Raisins
Instructions
    Prep
  1. 1
    Remove the skin from the tomatoes: fill up a small pot halfway with water and heat to boiling; add tomatoes and cook for 60-90 seconds. Immediately remove tomatoes from heat and place in cold water (ice recommended) for a few minutes. Remove peel.
  2. 2
    Chop tomatoes and onion into roughly 4-5 pieces, discarding piths or other fibrous insides; add tomato and onion pieces to a blender, along with garlic, ginger, and two pinches of salt. (Skip salt if making for a baby.) Blend on High until pureed.
    3. Cook
  3. 3
    Heat the butter in a large pot, with the stove set to Medium; once melted and sizzling, add in the tomato-onion puree. Cook, stirring frequently, until the sauce thickens and there is no more excess water at the bottom of the pot.
  4. 4
    Add in the spice mix (or spices) and stir to mix into the tomato sauce. Pour in the coconut milk, chicken broth, and an additional two cups of water. Increase heat and bring to a boil.
  5. 5
    Once boiling, add in rice and lentils; reduce heat to Medium and wait until the liquid reaches a gentle simmer, then add in lentils and rice. Cook until mix reaches the desired consistency: 20 minutes for a texture more stew-like, 25 minutes for oatmeal-level thickness.
  6. 6
    If you’re adding hard-boiled eggs to the mix, we cook like this for a slightly jammy center: 14 minutes at 250 degrees in either air fryer or oven, followed by a minute or two off heat without placing in an ice bath. If using immediately, plunge into cold water to cool before peeling; otherwise, you can let it slowly come down to room temp, too.
  7. 7
    When curry is done, turn off heat and stir in spinach, if you are using. Taste-test the curry before serving to determine if salt, pepper, lemon et al. are needed.
    8. Serve
  8. 8

    While excellent with half an egg and a squeeze of lemon, the dish takes really well to toppings. To start, add a scoop of yogurt with a small pinch of salt on top, then swirl all together; we also like something a bit crunchy in there, such as diced cucumber or radish. For something a little sweeter, add some raisins.

    9. Adapt
  9. 9

    You could easily swap in pasta for rice–in fact, we have a recipe for that. For a sweeter take, add 1 cup of coconut milk and 2/3rds cup pumpkin puree.

Nutrition Facts

Servings 8

Serving Size small bowl w/half an egg and yogurt

Amount Per Serving
Calories 290kcal
% Daily Value *
Total Fat 20g31%
Potassium 510mg15%
Total Carbohydrate 24g8%
Dietary Fiber 5g20%
Protein 10.2g21%
Vitamin A 150 IU
Vitamin C 10 mg
Calcium 120 mg
Iron 2.75 mg
Folate 107 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://newdadskitchen.com/recipe/creamy-lentil-and-rice-curry-for-infants-and-toddlers/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.