Mild Red Lentil Dal
A gently spiced, thick lentil dal with carrot and onion. Iron-rich, freezer-friendly and easy to scoop.
Ingredients
Makes about 2 cups
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Method
- 1
Warm the oil in a pan over medium-low heat and cook the onion for 5 minutes, until soft.
- 2
Stir in the carrot, cumin and turmeric and cook 1 minute.
- 3
Add the lentils and water, bring to a simmer and cook 20 minutes, stirring often, until thick and porridge-like.
- 4
Mash lightly with a fork, leaving soft lumps. Cool before serving.
Serve it by age
7–8 months
Serve thick and lumpy on a preloaded spoon, or mixed with soft-cooked rice.
9–12 months
Serve over soft rice and let your baby scoop with hands or a spoon.
12 months+
Offer with soft flatbread strips for dipping.
health_and_safetyAllergens
None of the top 9 allergens in the dal itself. The butter swap adds milk; use it only after milk has been introduced on its own. Flatbread contains wheat.
sync_altSwaps
- swap_horizUse unsalted butter instead of oil (adds milk).
- swap_horizAdd a handful of finely chopped spinach at the end.
kitchenStorage
Fridge 3 days. Freeze up to 3 months.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
