Sweet Potato Daal (10 – 12 small servings)

Prep Time:10 mins, Cook Time: 20 mins, Total Time: 30 mins

April 9, 2012

Eat Your Veg Recipe | Sweet Potato DaalIn launching my series of baby and toddler food blogs in conjunction with Oogaa feeding products, I thought it only right to kick off with my own two little monster’s favourite baby purée, a simple gently spiced and fragrant sweet potato and lentil daal. As wee babies they both adored their lentils and just couldn’t get enough of them, though admittedly the nappies were sometimes a little on the interesting side! I’m a firm believer in introducing flavour and spice into a baby’s diet from a very young age to prepare them for the big world out there, though obviously going extremely easy on any chilli with the very little littlies.

Once you’ve got your baby onto eating simple pureed fruits and veggies this is a very good second stage purée introducing them to the world of proteins. The sweet potato gives your wee one a bombardment of vitamins and fibre and lentils are a great source of protein and more fibre.
For the very little ones serve just on it’s own, but be careful not to give too much at first as lentils could cause wind to little tums unused to legumes. Serve with rice to older babies and toddlers.

I tend to make all baby foods in fairly large batches so that any leftovers can be frozen in individual portions for later use.

The Good Stuff:

Garlic, Ginger, Carrots, Sweet Potato, Red Lentils



Great For:

Babies 6-9 months, Babies 9-12 months, Toddlers, Pre-Schoolers, Young Children, Chllied-Up a little it’s pretty tasty for Grown Ups too!



Notes:

Serve on it’s own for very little ones, serve with a little rice for older babies and toddlers +



Special Equipment:

A hand held stick blender or food processor for blending



Sweet Potato Daal (10 – 12 small servings)

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Ingredients Prep Time:10 mins, Cook Time: 20 mins, Total Time: 30 mins

1 tablespoon olive oil

1 small onion, finely diced

1 clove garlic, finely chopped

½ thumb sized piece of fresh ginger, grated

1 carrot, finely diced

1 sweet potato (about 250g), finely diced

1 teaspoon ground cumin

1 teaspoon ground coriander

a pinch of finely ground black pepper

400ml water

65g of red split lentils

1) Heat the oil in a saucepan on a low heat, add the onion, garlic and ginger. Saute for 5 minutes until very soft, stirring regularly so nothing catches.

2) Add the carrots and sweet potato to the pan and continue to cook for a couple of minutes. Now stir in the cumin, coriander and pepper and allow to cook for a minute before pouring in the water and lentils.

3) Bring to a simmer, and cook on a gentle heat for about 20 minutes until the lentils are mushy and vegetables very soft.

4) Purée with a stick blender or processor and serve.

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