Spinach and lentils
20g red or yellow lentils soaked for 30 minutes
10g white rice
Vegetable oil
Pinch of coriander powder, pinch of turmeric powder
Water or homemade vegetable stock
15g fresh spinach chopped
½ small tomato skinned & chopped (optional)
1. In a pan put the lentils, rice, spices, oil and stock or water and allow to boil.
2. Leave to simmer for about half and hour or till lentils and rice are soft, stirring occasionally
3. Stir in the spinach and tomato and cook for a brief 2 minutes. Blend the mixture into smooth thick puree. Adjust the texture as your baby grows older. Serve straightaway or when slightly cooled.
A gentle reminder on the condiments: your baby is still not too familiar with the taste of sweet and savory so you can skip the salt and sugar. Instead, depend on herbs and spices (read parsley, pepper, cinnamon, coriander, turmeric, garlic etc) to pep things up. Contrary to belief, spices are not hot and they certainly add zing to the food.
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