Parents are often surprised that babies can eat spice, but turmeric and cumin offer great flavour and are anti-inflammatory, as well!
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
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.
Substitute meat broth or vegetable broth for the water for more nutrients and taste.
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.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners