This soft lentil, potato and vegetable stew uses mild Mediterranean herbs without added salt. Starting with dry red lentils helps make the quantity clear; cook everything until the lentils break down and the vegetables mash easily.
Rinse dry lentils. Simmer them with diced potato and carrot in enough water to cover, topping up liquid as needed, until the lentils are fully tender and vegetables nearly soft.
Add zucchini and continue cooking until all vegetables crush easily and the lentils have broken down.
Mash or blend to a moist spoonable consistency. Stir in olive oil and, if desired, a tiny pinch of oregano during the final simmer; cool before offering.
For smoother textures blend thoroughly, checking for firm potato and carrot pieces. For babies managing lumps, serve a thick but moist soft mash, never a dry or undercooked lentil mixture.
This recipe is listed for 8–12 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 lentil-and-vegetable mash.
Thick, moist, soft lentil and vegetable stew without firm chunks.
Red lentils are legumes and may cause an allergic reaction in some individuals. Check dried herb blends and any added broth for other ingredients.
Cool untouched stew promptly and refrigerate covered. Reheat thoroughly, stir and cool before feeding; discard leftovers from baby's bowl.
Cool untouched stew promptly and refrigerate covered. Reheat thoroughly, stir and cool before feeding; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
