- No added soya
- No added egg
- No added milk
Lentil and spinach dahlSuitable for 10 months+
Lentils and spinach are both good sources of iron. And in this dish with gentle spices, they’re the perfect combination for a tasty lunch or dinner!
Makes 6 toddler portions or
2-3 adult portions
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 125g (4oz) red lentils, rinsed well
- 125g (4oz) potato, diced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 heaped tbsp tomato purée
- 125g frozen spinach, thawed
Please note:Remember not to add salt to any of your baby's recipes. Please check ingredients carefully as some products may contain allergens that you are unaware of. For example, processed meats may contain milk proteins, and some vegetable oils and margarines can contain soya. Also, some tomato purée may contain gluten.
- In a non-stick pan, heat the oil and fry the onion and garlic together for 4-5 minutes until lightly browned.
- Stir in the lentils, potatoes, cumin and coriander and around 400ml of water and bring to the boil, stirring occasionally.
- Once boiling, turn down the heat, cover and simmer for 30 minutes. Stir every now and again and add a splash more water if the mixture is getting dry or sticking to the pan.
- When the lentils and potatoes are soft, stir in the tomato puree and spinach. Let it cook for about 5 more minutes until the dhal is piping hot.
- Leave it to cool until it’s ready to serve.
- Makes multiple servings. Just freeze the remaining food into portions appropriate for your baby. Can be kept in the freezer for a maximum of 3 months.
Lentils and spinach are both packed with iron. And in this dish with gentle spices, they’re the perfect combination for a tasty lunch or dinner!