Red lentils collapse into a soft texture that works especially well on a preloaded spoon. This dahl has carrot, zucchini, olive oil and optional turmeric; the important step is letting the vegetables and lentils soften fully before you decide whether to mash or blend.
Simmer lentils until very soft.
Add carrot and zucchini and cook through.
Blend or mash.
Add olive oil and optional tiny turmeric.
For a new eater, aim for a thick, smooth or gently mashed dahl that stays on the spoon. As skills develop, leave small soft vegetable pieces. If it becomes too thick, loosen it with clean water or an unsalted liquid.
This recipe is listed for 7–12 months, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve as a smooth, moist lentil purée.
Creamy textured dahl.
The base is lentils, vegetables and olive oil. If you use a spice blend, check its label for added ingredients.
Cool promptly in shallow portions, refrigerate, and reheat once until steaming hot throughout, then let it cool before serving.
Cool promptly in shallow portions, refrigerate, and reheat once until steaming hot throughout, then let it cool before serving.
This guide is informed by current guidelines from leading health organizations:
