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Ingredients

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Directions

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  • Heat olive oil in a medium saucepan over medium heat. Add in carrot and cook until they begin to soften, about 6 minutes. Stir in garlic, if using, lentils and curry. Pour in water or chicken stock and bring to boiling. Turn heat down to low and place a lid on saucepan. Cook for 20 minutes.

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  • Allow mixture to cool slightly then process in a blender or food processor until desired consistency is reached. Serve immediately or store in the refrigerator, in an air-tight container for up to 3 days. Mixture may also be frozen for up to 3 months.

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Ages:
  • 8 to 10 months

Tips

Don't like curry, swap in cumin or cinnamon.

Tips

Skip the pureeing step for toddler or adults and serve with rice.

Nutrition Facts

69 calories; total fat 1g; saturated fatg; polyunsaturated fatg; monounsaturated fat 1g; cholesterolmg; sodium 5mg; potassium 168mg; carbohydrates 10g; fiber 5g; sugarg; protein 4g; trans fatty acidg; vitamin a 1846IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 314mcg; vitamin b12mcg; calcium 20mg; iron 2mg.

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