I've typed up three lentil dishes from the Gina Ford weaning book. All are supposedly suitable from 6 months up although I think the last one would be better suited for a slightly older child who doesn't mind lumps. The first recipe makes 4 - 6 servings, the last two make 6 - 8 servings. Happy cooking!
Red Lentil Savoury
3oz red lentils, rinsed
5oz parsnips, peeled and cubed
8oz carrots, peeled and cubed
12oz potato, peeled and cubed
1 pint home made vegetable stock or filtered water
Put the lentils and root veg into a saucepan with the stock or water. Bring to the boil, cover, then lower the heat and simmer gently for 40 mins or until the lentils are soft. Puree in a blender until smooth.
She suggests that as the baby gets older, try adding a pinch of ground tumeric, coriander and cumin to the recipe. you can also use butternut squash instead of parsnip or carrot
OR
Thick Lentil and Carrot Soup
1tbsp olive oil
1 small onion, peeled and thinly sliced
2 carrots, peeled and thinly sliced
1 garlic clove, peeled and chopped
200g red lentils
2 pints veg stock or filtered water
Heat oil in a large saucepan, add onion, carrots and garlic. Sweat for 3 -5 mins then add lentils and stock. Bring to the boil, then cover, lower heat and simmer for 30 to 35 mins. Puree till smooth.
Or
Vegetable shepherds pie
4oz unsalted butter
4oz leeks, trimmed, washed and finely chopped
1 red onion, finely chopped
6oz split red lentils
18floz home made veg stock or boiling filtered water
2 tomatoes, skinned and chopped
1 tsp dried mixed herbs
4 tbsp fresh lemon juice
900g floury potatoes peeled and cut in chunks
3z mild cheddar cheese, finely grated
Melt 2 oz butter in a saucepan, add the leeks and onion and cook for about 8- 10 mins until softened
Add lentils and stir for 1-2 mins to cover the lentils in the fat.
Add the stock or water, bring to the boil, ,then reduce head, half cover with a lid and simmer for about 15 mins or until the lentils are soft, stirring occasionally. (There should be a little free liquid, so stir over a high heat to drive off any excess. Cool slightly.
Remover the saucepan from the heat and stir in the tomatoes, herbs and lemon juice. Leave to cool. Meanwhile cook the potatoes in boiling water for 20 mins or until tender. Drain well, then mash until smooth. Beat in the remaining butter and the cheese.
Preheat the over to 200C. Spoon thevegetable and lentil mixture into a 2pint shallow over proof dish and level the surface. Spoon over the mashed potato. Bake for 20 - 25 mins until the topping is crisp and golden. To serve, leave to cool slightly, then mash with a fork.
