Lentil baby food recipes

Lentils for Babies - MJ and Hungryman

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Get all your burning questions about serving lentils to your baby answered! Regardless of whether you are doing purees or baby led weaning, these tips and EASY recipes will help boost your baby's iron levels while inviting fun and variety!

When can babies eat lentils?

Lentils can be offered to babies as soon as they’re ready to start solids, usually around 6 months. It's important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.

If you're unsure, be sure to grab my FREE handout!

Are lentils good for babies?

Lentils are SO amazing for babies as they’re an excellent source of two most essential nutrients, iron and zinc. They are also high in protein and fiber and packed with B vitamins, magnesium, and potassium.

Iron is particularly important for babies starting at around 6 months as neither breastmilk nor formula alone are sufficient to meet the baby's high nutritional needs.

½ cup of cooked lentils provide about 3 milligrams of iron (varies slightly depending on the variety).

It is important to note that plant-based sources of iron aren't as easily absorbed compared to the animal products. One way you can enhance absorption is by pairing with vitamin C rich foods, like berries, mangoes, broccoli, and bell peppers. I can't emphasize this enough!

Related post: Best iron rich foods for babies and toddlers

What about antinutrients?

It’s true that legumes contain antinutrients, such as phytic acid, lectins, saponins, and tannins, that reduce the absorption of certain nutrients, including iron, zinc, and calcium.

However, many other healthy foods, like grains, leafy greens, nuts, and seeds all contain antinutrients. So does this mean we should limit or avoid them? Absolutely not.

Instead, always aim for variety and balance! Unless lentils are all you are serving to your baby, the benefits outweigh the risks of consuming antinutrients. Not to mention cooking will decrease the amount of antinutrients significantly.

All this to say, DON'T WORRY!

Which Lentils are the best for babies?

All varieties of lentils are an amazing first food with slight differences in the nutrients. Since introducing your baby to a wide variety of flavors and textures from the start is important in setting a strong foundation for healthy eating, I encourage you to try to introduce them all. They all have a unique flavor, color, and texture.

I will say that for the no-recipe recipes I'm sharing here, red and yellow lentils (moong dal) work best. They are smoother in texture so will be easier to shape into balls.

Note that yellow lentils and yellow split peas are not the same. Here’s a really great guide with pictures to explain the differences!

Do lentils cause constipation?

First, know that constipation is common and to be expected when your baby first starts solids. They’ve only been drinking breastmilk/formula up to this point and their digestive system needs time to adjust to processing real food.

Keep in mind that not having daily bowel movements is NOT a sign of constipation. If stool is soft and your baby doesn’t seem too distressed, there’s no need to worry. I

If your baby is in excessive pain or having hard/pebble-like poops then lentils can definitely help! That’s because it’s a great source of fiber.

There's no official recommended amount of fiber for babies. Fiber is great for the gut and overall health, but you do want to add them into your baby’s diet slowly. Not to mention, their tummies are small! And too much fiber can be too filling, leaving little room for other important nutrients.⁠

Need to Presoak?

Unlike many other legumes, they don’t need to be soaked prior. If you’d like to you can. You do want to rinse before cooking to eliminate any impurities.

How to Cook Lentils for babies

Stovetop vs. Instant Pot

While you can cook in an Instant Pot, I recommend cooking on the stovetop because you'll have better control over the texture. While stirring, if desired texture has been reached, simply remove from heat and drain any remaining liquid.

Water to lentils ratio

Generally, the lentils to water ratio for cooking on the stovetop is 1:3. However, for these recipes, I suggest a 1:2 ratio. This will ensure that the lentils don't get too mushy. You want the texture to be slightly firm.

This is very important if you want to shape into balls as I suggest. You'll be adding other ingredients that will add moisture, so if the lentils are already mushy, then you won't be able to shape them into balls that can be picked up easily by tiny hands.

In other words, it's better for the lentils to be on the drier than mushy side.

Cooking time

Add lentils and water to a pot (make sure it's high enough to prevent overflow). Bring to a boil, reduce heat to LOW, cover, and simmer until lentils are tender/firm.

Yellow lentils: 20-25 minutes. I like to stir occasionally to check on the texture.

Red lentils: 5-7 minutes.

Storage

I suggest cooking a big batch to enjoy throughout the week. It will keep in the fridge for up to 5 days. You can also freeze for up to 1 month. I recommend freezing in ¼-1/2 cup containers so that you can easily pull out single serving portions, whenever you need!

EASY lentil recipes for babies 6 months and up

What can you mix with lentils for baby food? Here are some fun ways to invite variety into your little one's diet! So EASY!

Ingredients

The world is your oyster when it comes to add-ins, just like overnight oats and chia puddings. I've provided some suggestions to help get you started!

While I give measurements for the ingredients below, these really are no-recipe recipes. You can add more or less depending on your preferences.

How to cook broccoli perfectly for baby, Beets for baby

How to serve to baby

If you're doing purees, add all the ingredients and blend until smooth. I do want to emphasize that it is really important to move forward with texture by 9 months.

If you feel like you're stuck on purees and need extra guidance, I'm here to help!

When you and your baby are ready, skip the extra step of blending and follow the instructions below. For baby led weaning, here are two options:

Combine all the ingredients. Thin out with ingredients suggested below, if necessary. Serve in a bowl. Will be easy to scoop with their hands. Can also preload onto a spoon.
Shape into balls (just like these oat balls). I recommend refrigerating for at least 30 minutes as doing so helps them to firm up and hold their shape better. These are especially great for babies just starting to self feed as they are easier for them to grab with their palm and bring to mouth.

Another recipe to try - Iron-rich Baby Pasta

Troubleshooting tips

As mentioned, you don't need to measure all the ingredients exactly. Taste as you go. If the mixture is too soft/mushy, simply add more lentils. You can also add ground nuts and/or seeds like flax seeds and hemp seeds.

If too dry then add water, breastmilk/formula, milk (I especially love coconut milk for its flavor. Go for full-fat always), yogurt, unsweetened applesauce, banana...anything that will add moisture.

Baby Led Feeding Journey Program

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Lentils for babies

Get all your burning questions about serving lentils to your baby answered. Here are tips and EASY recipes to boost your baby's iron levels.

5 from 2 votes

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Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 4

Author: Min | MJ and Hungryman

▢
Freezer Tray

▢ 1 cup red or yellow lentils
▢ 2 cups water

Add lentils and water to a pot (make sure it's high enough to prevent overflow). Bring to a boil, reduce heat to LOW, cover, and simmer until lentils are tender but not mushy. Stir occasionally.
Cooking time for red lentils: 5-7 minutes / yellow lentils: 20-25 minutes.
Combine ¼ to ½ cup cooked lentils with add-ins of choice. Suggestions below to help get you started.
If you want to thin it out, add water, breastmilk/formula, or unsweetened full-fat milk of choice (you can use cow's milk in recipes. Just don't offer as a drink). If it's too soft/mushy, add more lentils and/or ground nuts/seeds.
Serve in a bowl and allow baby to eat with their hands, preload onto a spoon, or shape into balls (refrigerate for at least 30 minutes. The balls will firm up and hold shape better).

Flavor Combinations - to ½ cup cooked lentils, add:

Peanut butter banana

1 tablespoon smooth peanut butter
1 tablespoon mashed banana
1 tablespoon hemp hearts

Carrot cake

⅓ cup finely grated carrots
¼ teaspoon cinnamon
1 tablespoon unsweetened coconut flakes
1 tablespoon ground walnuts

Beef and broccoli

1 tablespoon finely minced beef
2 tablespoons chopped cooked broccoli
2 teaspoons tahini
¼ teaspoon garlic powder

Beet hummus

2 tablespoons beet hummus or dip

Helpful tips:

Cook a large batch of lentils to keep in the fridge for up to 5 days or the freezer for up to 1 month. I recommend freezing in ¼-1/2 cup containers (I like to use the tray above) so you can easily pull out single-serving portions and add all kinds of fun mix-ins.
Once you add in the other ingredients, start by offering a small portion to your baby. You can always offer more as you follow your baby's lead. That way you can store untouched leftovers in the fridge for up to 3 days.

Course breakfast, lunch, dinner

Cuisine baby led weaning

Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

Sweet Potato, Lentil & Apple, Stage 2 Baby Food Recipe

Last updated on March 27, 2022 By Liza Huber 4 Comments

Sweet potato mixed with lentil and apple is a nutrient-rich, yummy, and easy-to-prepare stage 2 baby food. (Ideal for little ones 7 months and up.)

We like this meal option regardless of whether you’re going the baby food route or a Baby Led Weaning approach where you use more foods in their existing state. The consistency of this lentil baby food is very chunky.

Lentils are a powerhouse food, loaded with vitamins, protein and antioxidants, but they can taste pretty bland on their own. When mixed with a classic flavor combo, like sweet potato and apple, most babies will gobble it up!

When can babies eat lentils?

Lentils are generally considered a Stage 2 baby food. Stage 2 is the starting solids age, which usually comes between 6 to 8 months.

This baby food recipe is super easy to make while the family enjoys this nourishing lentil soup.

Which type of lentil is best for babies?

These legumes come in a variety of colors, flavors, and textures. They’re high in protein, fiber, and folate. Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, and other bioactive compounds. There are differences in the level of nutrients and how they cook, but all types of lentils make a great first food for babies.

They’re also packed with iron and zinc, two essential nutrients babies may be deficient in. Before combining foods, make sure your baby has already tried each one individually. Always be certain your baby’s food is a consistency they can handle.

Use organic ingredients whenever possible. This recipe yields about 18oz.

At the final food processor stage, make sure the chunks are small and soft, so baby can gum them without risk of choking.

How to Make Lentil, Sweet Potato & Apple Stage 2 Baby Food Print Recipe

Sweet Potato, Lentil & Apple, Stage 2 Baby Food Recipe

Lentil mixed with sweet potato and apple is a nutrient-rich, yummy, and easy-to-prepare stage 2 baby food. (Ideal for little ones 7 months and up.)

Course: Main Course, Side Dish

Keyword: babyfood

Servings: 18 oz

Author: Liza Huber

1 sweet potato – washed peeled and chopped.
2 apples of any variety – washed peeled and chopped.
1 cup water or low-sodium vegetable stock
1/4 cup lentils (red, green, or yellow lentils)

Bring the water or stock to a boil over high heat in a small pot. Add the lentils and let boil for 1 minute.
Reduce heat to low, cover and simmer for 30-45 minutes until all the liquid is absorbed and the lentils are very soft.
Pour water into a large pot until it is about 1.5” deep and bring to a boil over high heat.
Place the sweet potato and apple into a stainless steel steamer basket and place the basket into the pot. Make sure the water isn’t touching the bottom of the basket. Cover and steam for 10 minutes until sweet potato is cooked through and very soft.
Place the lentils, sweet potato and apple into a blender or food processor and pulse until smooth, but slightly chunky.

This puree can be stored in an airtight container for up to 3 days in the fridge and up to 3 months in the freezer.

Adapted from Sage Spoonfuls

Ingredients

– 1 small sweet potato – washed peeled and chopped
– 2 organic apples of any variety – washed peeled and chopped
– 1 cup water or organic vegetable stock
– 1/4 cup lentils (red, green, or yellow lentils)

Directions

Bring water or stock to a boil over high heat in a small pot.
Add lentils and boil for 1 minute.
Reduce heat to low, cover and simmer for 30-45 minutes until all the liquid is absorbed and the lentils are very soft.
Pour water into a large pot until it is about 1.5” deep and bring to a boil over high heat.
Place the sweet potato and apple into a stainless steel steamer basket and place the basket into the pot. Make sure the water isn’t touching the bottom of the basket. Cover and steam for 10-12 minutes until sweet potato is cooked through and very soft.
Place the lentils, sweet potato, and apple into a blender or food processor and pulse until smooth, but slightly chunky.

If you use a larger sweet potato, it may need to steam a bit longer than the apples.

This puree can be stored in an airtight container for up to 3 days in the fridge and up to 3 months in the freezer.

Author
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Liza Huber

Liza Huber is an award-winning author, wife, mother of 4, and CEO and Founder of Sage Spoonfuls - the award-winning homemade baby food system that allows parents to easily make, serve, store and take their healthy, homemade baby food on-the-go.

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Lentils in baby food

Special feature of : is not suitable as first food for children. You can give only from two years.

Lentil is a very ancient cultivated plant. It was used by the ancient Egyptians. They prepared various dishes from it, baked bread. They were also used for medicinal purposes. Lentils are absolutely ecological product. It does not accumulate in itself either toxic elements, or radionuclides, or nitrates.

There are 295 calories in 100 grams of lentils.

Vitamins

Macronutrients

Microelements

Vitamin PP - 1. 8 mg

Beta-carotene - 0.03 mg

Vitamin A (RE) - 5 mcg

Vitamin B1 (thiamine) - 0.5 mg

Vitamin B2 (riboflavin) - 0.21mg

Vitamin E (TE) - 0.5 mg

Vitamin PP (niacin equivalent) - 5.5mg

Calcium - 83 mg

Magnesium - 80 mg

Sodium - 55 mg

Potassium - 672 mg

Phosphorus - 390 mg

Chlorine - 75 mg

Sulfur - 163 mg

Iron - 11.8 mg

Zinc - 2.42 mg

Iodine - 3.5 mcg

Copper - 660 mcg

Manganese - 1.19mg

Selenium - 19.6 mcg

Chromium - 10.8 mcg

Fluorine - 25 mcg

Molybdenum - 77.5 mcg

Boron - 610 mcg

Silicon - 80 mg

Cobalt - 11.6 mcg

Aluminum - 170 mcg

Nickel - 161 mcg

Titanium - 300 mcg

Lentils are a member of the legume family. It is a small flat seed. It contains a lot of vegetable protein. There are many varieties of lentils, but the most commonly used are red, brown, puy, and beluga. Brown is consumed with stews and casseroles. When processed warmly, it gives a nutty flavor. Red is held in high esteem in Asian cuisine. Pies, vegetarian bread are baked from flour. Lentils can also be canned or eaten dry. Soup is made from it.

Composition and nutritional properties of lentils

100 g of lentils contain:

Proteins - 24 g
Fats - 1.5 g
Carbohydrates - 46.3 g
Dietary fiber - 11.5 g
Water - 14 g
Mono- and disaccharides - 2.9 g
Starch - 43.4 g
Ash - 2.7 g
Saturated fatty acids - 0.5 g

Lentil soup puree - 1000.menu lentils

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Composition / ingredients

Change composition

servings:

Step by step cooking

30 min

Step 1:

How do you make red lentil soup? Prepare the indicated ingredients. Red lentils are better than other varieties, giving a delicate puree-like texture, so I recommend choosing it. But if you wish, you can take another variety. Medium sized onions and carrots. The water is hot. Tomato paste and fresh tomato, I will use tomatoes in their own juice. Salt, pepper to taste. For serving, you can cook sour cream and fresh herbs.
Step 2:

Wash, dry and peel the vegetables. Carrots can be cut, grated (the type of cutting does not really matter, since all the ingredients will be interrupted by a blender in the future. But the smaller the shredder, the faster the vegetables will cook). Onion cut into cubes. Lightly sauté the onions and carrots in a heavy bottomed saucepan.
Step 3:

Sort the red lentils. Rinse under running water to clean water.
Step 4:

Add washed lentils to sautéed vegetables and mix all ingredients thoroughly.
Step 5:

Pour in the required amount of water and bring the soup to a boil, then turn the heat down to medium.
Step 6:

Add chopped tomatoes without skins and tomato paste. You can take fresh or in your own juice - whichever you prefer. Salt and pepper, stir. Cover the pot with a lid and simmer the soup over low heat for about 20 minutes. The indicated time may vary depending on the variety of lentils. Ideally, it should melt. (When the specified time is up, taste the lentils, they should be absolutely soft. If not, cook more)
Step 7:

Puree the soup with a blender. Serve hot, topped with (optional) fresh sour cream.

Important! Whether or not the amount of water for the soup is indicated in the recipe, it's best to go by your own preference (thick or thinner soup you like), as well as the size of your pot and the products used for cooking. Do not forget that the author has his own opinion on the amount of ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not boil the whole pan at once. Make soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving - if the soup is planned to be very thick, up to 1.5-2 glasses - if more liquid. Do not forget to take into account that some of the liquid will boil away during the cooking process. By tasting a small portion of the soup, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye”.

Since the degree of salinity, sweetness, bitterness, sharpness, acidity, hotness is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you are adding any of the seasonings for the first time, then keep in mind that there are spices that are especially important not to shift (for example, chili pepper).