Source: Parents Magazine

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Recipe Summary

prep:
15 mins
cook:
20 mins
cool:
10 mins
total:
45 mins
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Ages:
  • 8 to 10 months

Tips

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

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

Nutrition Facts

69 calories; fat 1g; carbohydrates 10g; mono fat 1g; insoluble fiber 5g; protein 4g; vitamin a 1846.4IU; vitamin c 1.8mg; thiamin 0.4mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.5mg; folate 314.5mcg; sodium 5mg; potassium 168mg; calcium 20.2mg; iron 1.6mg.
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