Recipe by Lianne Phillipson and excerpted from Sprout Right Family Food, published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited, 2019. Photo by Dan Robb for Sprig Creative.
Delicious lentil dhal
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Makes
4 cups
Parents are often surprised that babies can eat spice, but turmeric and cumin offer great flavour and are anti-inflammatory, as well!
Ingredients
- 3 cups filtered water
- 1 cup red lentils , rinsed well
- 1 medium sweet potato , chopped into small cubes
- 1 small yellow onion , finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground tumeric
- 1 teaspoon ground cumin
- 1 clove garlic , minced
- Handful of fresh cilantro leaves
- 1 cup packed baby spinach , finely chopped
- 2 Swiss chard leaves , finely chopped
- 1 can chickpeas , drained and rinsed
Instructions
- Combine the water, lentils, sweet potato, onion, olive oil, turmeric, cumin, garlic, and cilantro in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes.
- Add the spinach and Swiss chard and simmer for 2 minutes longer. Stir in the chickpeas and simmer for an additional 3 Leave chunky or purée slightly to desired consistency.
- Store the purée in an airtight container in the fridge for up to 3 days or in the freezer in ice cube trays or in baby-safe food containers for up to 3 months.
Tip
Substitute meat broth or vegetable broth for the water for more nutrients and taste.
