Red Lentil and Carrot Stew
A hearty plant-based meal packed with protein and iron. Red lentils cook down to a naturally creamy texture perfect for developing eaters.
Ingredients(6)
- 1/3 cup dried red lentils
- 1 medium carrot, peeled and finely diced
- 1/4 small onion, finely minced
- 1 teaspoon olive oil
- 1 cup water
- 1/4 teaspoon ground cumin (optional)
Instructions(10 steps)
- 1
Rinse the red lentils thoroughly under cold water until water runs clear.
- 2
Peel and finely dice the carrot. Finely mince the onion.
- 3
Heat olive oil in a small saucepan over medium-low heat.
- 4
Cook the onion for 3-4 minutes until soft and translucent (not browned).
- 5
Add diced carrot and cook for 2 minutes, stirring.
- 6
Add rinsed lentils, water, and cumin if using.
- 7
Bring to a boil, then reduce to a gentle simmer.
- 8
Cook uncovered for 20-25 minutes, stirring occasionally, until lentils are completely broken down and carrots are very soft.
- 9
Mash with a fork to desired consistency - leave some soft lumps for texture.
- 10
Add more water if too thick. Cool to lukewarm before serving.
Nutritional Highlights
- -Red lentils are rich in iron and plant-based protein
- -High in folate for cell growth
- -Fiber supports healthy digestion
- -Cumin aids digestibility and adds gentle flavor
Age Appropriateness
Excellent for 8-10 month olds. Red lentils naturally break down into a soft, mashable texture. A great plant-based iron source.
Introduction Tip
Pair with vitamin C rich foods (like a small amount of tomato or citrus) to boost iron absorption from the lentils.