Best for Babies 8+ Months
Mason wouldn’t touch the jarred stuff on our trip last weekend, but he was totally up for some bold new flavors. He loved the kalamata olives at Cava on Capitol Hill, we mashed ‘em with a fork and he gobbled them up. He adored the sweet potato fries at Argonaut on H St. I scooped out the fluffy, soft potato on the inside and fed little chunks to my delighted (and hungry!) boy. But the culinary discovery that excited me most? The Tomato-Curry Lentils that my good friend Jeanne made for her daughter, Audrey, and was kind enough to share with Mason.
Jeanne is one of the best cooks I know, but I had my doubts about those lentils. For starters, Mason had never eaten anything spicy, nor had he sampled tomatoes or lentils. (Yes, I broke our pediatrician’s rule of only introducing one new food at a time–I was desperate to get the babe to eat!) I believed the babe could take the heat of the spices–his daddy loves spicy stuff–and Chris loves tomatoes so I just assumed Mason would too. However, the babe has a problem with texture–if it isn’t smooth he’s probably going to throw it up. But in this case he didn’t! He took his first bite then opened up his mouth for more and then more…
I was thrilled! And I’d love to share the recipe with you on behalf of my brilliant friend Jeanne. Try it out and let us know what your babe thinks.
1 cup brown lentils, rinsed
Organic diced tomatoes, 14 oz.
2 cans water
1/4 cup dehydrated onion
Dash curry powder
Dash garam marsala*
1. Rinse lentils and cook according to package directions, rinse.
2. Add in tomatoes, water, onion, curry, and salt until warm.
3. Simmer until lentils are soft.
4. Cool and then serve. Freeze extras for up to three months.
*Garam marsala is delish and available at specialty markets — but this recipe is still yummy without it, so don’t sweat it if you can’t find it:)Add a Comment