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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; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 5 mg sodium. 168 mg potassium; 10 g carbohydrates; 5 g fiber; 0 g sugar; 4 g protein; 0 g trans fatty acid; 1846 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 314 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 2 mg iron;

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