Red Lentil Puree

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I love making this soft flavorful Red Lentil Puree dish. Red lentils cook quickly and become really soft which is perfect for little mouths. By adding vegetables and spices to them, they become a vitamin-packed, delicious, Indian inspired meal.

Prep Time5

Cook Time40

Total Time45

Course: Baby Food

Cuisine: Indian

Servings:

Calories: 253kcal

Author: Catherine McCord

Ingredients

1 tablespoon oil
1 small onion, diced
1 Large Carrot, peeled and cut into a small dice
1 Garlic Clove
1 teaspoon fresh ginger, minced
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
2 Cups water
2 teaspoons kosher salt
14 oz Can Tomato Puree
1 Cups Red Lentils, rinsed well
Brown or White Basmati RIce

Instructions

Heat the oil in a large saucepan over medium heat.
Saute the onions and carrots for 4 minutes.
Add the garlic, ginger, curry, cumin and turmeric and cook for 2 minutes.
Add the lentils, water, salt and tomato puree and bring to a boil.
Stir, cover, reduce heat to a simmer and cook for 35 minutes or until creamy and tender.
Serve with basmati rice.

Notes

*Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.

Nutrition

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