This is a family favourite of ours and is one of those meals we always have frozen in the freezer for those nights where you just don’t feel like cooking. You can change the spices to smaller amounts when you first start weaning (try 1/4 tsp of each to begin with) until your little ones adjust.
Lentil Dahl
Ingredients
- 2 Tbsp Coconut Oil
- 2 Onions diced
- 6 Cloves Garlic (minced)
- 1-2 Tbsp Grated Ginger (or 1 tsp ginger powder)
- 1 Tsp Ground cumin
- 1 Tsp Coriander powder
- 2 Tsp Turmeric powder
- 2 Tsp Garam masala
- 2 Cups/400g Dried red lentils
- 1 x 800ml can Chopped tomatoes
- 2 x 400ml cans Coconut milk
- 2 Cups Low salt vegetable stock (or water )
Instructions
- Prep the veggies & spices
- Heat the oil in a pan over medium to high heat. Add the onion and cook for 5 minutes. Add the the garlic and ginger and cook for 2 minutes.
- Add the spices and cook for 1 minute.
- Add the lentils, stock, coconut milk & tomatoes then stir to combine.
- Cover, reduce heat to low & cook for 25-30 minutes (stirring occasionally) until reduced and thick. We usually cook it, remove from the heat and leave it in the pan for a few hours to deepen the flavours.
- Add chilli & salt once baby portions are out
- Serve warm with rice, wraps, naan bread or whatever you like.
Notes
Keep in the fridge for up to 3 days or freezer for up to 3 months
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.
3 Comments
Absolutely delicious! I made this for my family, including my 11.5 month old, and everyone loved it. We decided to freeze leftovers (including rice) in muffin tins and then move to a smaller container for storing. We’ll see how it reheats!
Perfect!
oh Cat, this one is family favorite. My girl would swim in it 😁 when we finish next day she asks dor another “Daaahl ” (in the cutest voice ever)