Lentils For Infants (and Toddlers) Recipe That Can Be A Curry or Soup
There are few recipes more valuable in the early months of solids—or later, if it catches on and sticks through the toddler years—than a good bowl of mush. We mean that as the strongest sort of compliment: dishes like these hit the holy trinity of nutritious, tasty, and soft are gold—when you’ve got one, you run it. Over and over. Til the wheels fall off.
These lentils for infants is that sort of dish. Sort of a midway or hybrid between soup and curry—and flexible enough to morph into either—it’s got a lot going on but couldn’t be simpler or homier. Legumes cooked into oblivion? Check. Root vegetables (if you want ‘em) for texture and more vitamins? Of course. Coconut milk for the ultimate hit of creaminess? There if you need it. An infant can play and/or suck it; a young toddler can eat it over or with rice; it’s even good mixed with elbow noodles.
- 1 Sweet Potato
- 6 Baby Carrots (or two regular-sized carrots)
- 1 small Onion (optionally)
- 2 tsp ground Ginger
- 1 tbsp minced Garlic
- Garam Masala or Curry Powder (optional; we put just a bit in)
- 2 spoonfuls Tomato Paste
- 1 cup Lentils
- 1 can Coconut Milk (full-fat always better but “Lite’ coconut milk will do just fine here)
- 2 cups Low- or No-Sodium Chicken Broth
- Yogurt
- Lemon
- Rice (white or cauliflower)
- Cilantro
Peel the sweet potato and dice into small cubes. Dice the carrots into small coins or nubbins. If using, dice up onion. (And rinse your lentils!)
- Heat a small pool of oil in a large pot. Once hot, add ginger, garlic, and masala/curry spices (if using) to the oil and allow to bloom for one minute. (Note: if your child is okay with it, you can also use onions–just add a diced-up small onion to the pot and cook for two to three minutes before adding spices.)
- Add the tomato paste, carrots, sweet potato, and lentils to the pan; stir thoroughly to mix with spices. Allow to cook for 30-45 seconds.
- Pour in the coconut milk. Bring the pot to a boil, cover, and reduce heat to a gentle simmer; cook for 15 minutes.
- Add broth; stir. Cover and cook for another 15 minutes.
- Taste mixture to ensure lentils and vegetables have reached desired softness for your child; add salt and pepper as needed.
Scoop into a small bowl or side component of your child’s plate, then hit with a big spritz of lemon and a glob of yogurt; we like a sprinkle of diced cilantro, too. For older children, serve with rice.
To make this a full-on lentil soup, get rid of the coconut milk and use 3-4 cups of broth instead, cooking uninterrupted for 30 minutes. Feel free to add leafy greens to the mix—these can go in during the last few minutes of cooking.
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.
