Soft red lentils give this sweet potato and zucchini bowl a creamy base. Cook the lentils until they break down and steam the vegetables until they crush easily, rather than relying on a fixed number of minutes.
Rinse the dry red lentils and simmer in water according to the packet until fully tender and breaking down. Add water as needed to prevent sticking.
Steam the sweet potato until the thickest piece squashes easily with a fork. Add zucchini during the final part of cooking and continue until both vegetables are soft.
Mash or blend lentils and vegetables with a little safe water until moist and spoonable. Stir in olive oil, check for firm pieces and cool before serving.
Blend smooth for babies needing a purée; progress to a soft, moist mash once they handle texture. No undercooked lentils or hard sweet potato pieces should remain.
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, thick purée.
Soft, moist mash with fully cooked lentils and tender vegetables, adjusted to your baby's skills.
Lentils are legumes and can cause an allergic reaction in some individuals, although they are not a universally designated major allergen. Follow an individual allergy plan when applicable.
Cool untouched cooked portions promptly and refrigerate covered. Reheat until thoroughly hot, stir well and cool before feeding; discard leftovers from the baby's bowl.
Cool untouched cooked portions promptly and refrigerate covered. Reheat until thoroughly hot, stir well and cool before feeding; discard leftovers from the baby's bowl.
This guide is informed by current guidelines from leading health organizations:
