Posts Tagged ‘ vegetable lentils ’

6-Veggie Lentils

Thursday, July 14th, 2011

On Sunday Chris whipped up homemade tomato sauce with organic chicken sausage and served it over brown rice pasta. The sauce was so delish–a mouthwatering mix of heirloom tomatoes, slightly spicy sausage, fresh basil , zucchini, sweet pepper, onion, garlic, and red wine. (I’m going to make a baby-friendly version of it for Mason later this week…stay tuned!) The next morning Chris headed to Washington, DC, where he’s a food critic (he commutes during the week), and I was left with a fridge full of leftover veggies. And a hungry baby. I flipped through Annabel Karmel’s Top 100 Baby Purees for a bit of inspiration and found it.

I loved the idea of Karmel’s Lovely Lentils recipe so I made my own version of it for Bug Tuesday night. The dish is full of protein from the lentils and vitamins from all the veggies, so I feel really good about feeding it to Mason. You can puree it or chop the veggies into small pieces. I chose to chop the veggies then simmer them with the lentils, garlic, and chicken broth to develop the flavor of the dish. The long simmering time also gave the lentil mixture a nice, mushy texture that was ideal for Mason. The lentils smelled so good when they were finished cooking that I couldn’t resist eating a small bowl. Yum! Mason enjoyed the dish, too, when he tried it for the first time at lunch yesterday. Looks like I have a great meal idea for our next family dinner:)

6-Veggie Lentils

Ingredients

1/2 cup red lentils
1 cup sweet potato, peeled and diced
2 medium carrots, diced
2 tablespoons celery, diced
3 tablespoons zucchini, peeled and diced
1/2 cup frozen peas
1-2 cloves garlic, minced
1/2 cup onion, minced
2-3 cups chicken broth*
Olive oil

*For a vegetarian option, use vegetable broth instead of chicken broth. You can also mix in additional veggies or swap a few out; try spinach, broccoli, green beans, asparagus, sweet pepper, and/or tomatoes.

Directions

1. Cook carrots, celery, zucchini, onion, and garlic in olive oil until soft (5-7 minutes).

2. Add sweet potatoes, peas, lentils, and chicken broth. (Start with 2 cups of chicken broth; add in more if needed.) Bring to a boil then reduce heat and simmer for 50 minutes. For firmer lentils, simmer 20 minutes; check the texture and continue to simmer if desired. For smaller babies, cool slightly after simmering then puree in a blender of food processor.

3. Freeze leftovers for up to 3 months.

Yield: About 12 ounces


What is your fave way to fix lentils for your babe?

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