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.
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.
8 to 10 months
Don't like curry, swap in cumin or cinnamon.
Skip the pureeing step for toddler or adults and serve with rice.