Pumpkin and red lentils soften into a thick soup when the dry rice is cooked completely.
Rinse the measured dry rice and red lentils; peel and deseed pumpkin and cut into small cubes.
Combine rice, lentils, pumpkin and the measured water; simmer, stirring and topping up water as needed.
Cook until rice grains are completely tender, lentils have broken down and pumpkin crushes easily; this may exceed the listed time.
Mash or blend to a thick, spoonable soup without firm grains.
Stir in optional olive oil and cool before serving.
Offer a thick spoonable soup rather than watery broth, checking for sticky rice clusters.
This recipe is listed for 7m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, blend to a smooth purée or very soft mash when a smoother texture is needed, thinning with warm water if needed.
Serve as a thicker soup with very soft grains and lentils; lightly mash for a soft, scoopable texture.
Plain ingredients contain no intentionally added major common allergen; check optional stock or seasoning.
Cool untouched cooked rice promptly, refrigerating within one hour; use within 24 hours, reheat only once until steaming hot, stir and cool before serving. Discard feeding-bowl leftovers.
Cool untouched cooked rice promptly, refrigerating within one hour; use within 24 hours, reheat only once until steaming hot, stir and cool before serving. Discard feeding-bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
