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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Baby Lentil Recipe: Veggie Lentil Baby Puree

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Lentils, rice and veggies in a “stew” are one of the easiest meals to make for your little one. This baby lentil recipe in India is called “khichdi.” With some added spices for additional flavor, and a variety of veggies this is a one pot complete meal for baby.

Baby Lentil Recipe: Veggie Lentil Baby Puree in a white bowl

When it comes to making homemade baby food, simple vegetable or fruit purees are the most common recipes you’ll find. But this baby lentil recipe is just as easy to make, and contains added protein and fiber with the addition of lentils.

You may introduce lentils to your baby as young as 6 months, making it an excellent first food. Lentils are one of the healthiest food to give your baby. They are a rich source of protein, and are high in fiber, iron, rich in B-vitamins, folate / folic acid, and magnesium.

Latest Recipe Video!

Babies begin to lose iron at around 6 months of age, that is why adding lentils to their diet is a great way to boost their iron levels.

This easy lentil baby food can be prepared in a crock pot, a pressure cooker, or let it simmer on the stove for hours, there’s very little prep work and a lot of downtime with this recipe. It was one of my kids’ favorite first recipes.

This is another baby food recipe you can make in bulk and freeze in ice cube trays, or store in the fridge up to 5 days.

The best part about this recipe: It can actually be served to older children and adults as well — all you have to do is increase the spices and don’t puree the stew. This recipe is a great addition to your baby’s diet — no matter how you make it you’ll end up with a delicious, healthy, one-pot meal for your little one!

Why This Recipe Works

  • One pot meal for younger babies
  • Great source of protein
  • High in fiber
  • Vitamins and minerals from vegetables
  • Easy for little tummies to digest
  • Staple food for kids of all ages

How to Make this Baby Lentil Recipe

Ingredients and Notes

ingredients for Baby Lentil Recipe: Veggie Lentil Baby Puree

Yellow or Red Lentils: I suggest using red or yellow lentils as they cook more quickly and also have a softer texture making them easier for baby to eat. However, you can use any type of dried lentils you have (green lentils or brown lentils would also be fine) but cooking time will change.

White Basmati Rice: You can also use brown rice, however white basmati rice breaks down and is easier for baby to digest.

Mixed Veggies: You can use a combination of any frozen or fresh vegetables you like. I like to use frozen carrots, peas, and broccoli. Add about 1/2 a cup of each frozen vegetable, but you can use sweet potatoes, cauliflower, butternut squash, or any veggies you have on hand.

Spices: This recipe uses common spices from Indian cultures like garam masala, cumin, coriander, and turmeric. You can also add a pinch of mild curry powder for additional flavor.

Equipment Needed

Step by Step Instructions

Step 1: Put water, lentils, rice or quinoa, veggies, and spices into a large pot on the stove. Bring to a boil, reduce to a simmer over low to medium heat.

veggies and rice in a pot

Step 2:. Simmer on low for 1-3 hours, stirring occasionally. (Alternatively, put all ingredients into a crock pot and cook on high for 4-6 hours)

lentils and veggies cooking in a pot

Step 3: Mash with a potato masher or puree with an immersion blender. Freeze in ice cube trays or store for 5 days in the fridge. Serve at room temperature.

lentils and veggies cooking in a pot

Recipe FAQs

Which lentils are best for baby?

There are numerous lentil varieties that come in many different colors. Each type of lentil has a slightly different flavor, texture, and nutrient profile.
Red and yellow lentils are best for baby: they cook more quickly and are softer in texture, making them easier for baby to eat. They have a lower fiber content than green, brown, or black lentils. But they also do not produce as much gas. They cook more quickly and have a softer, mushier consistency that your baby can easily consume. Green, brown, and black lentils are thicker and take longer to cook. They hold their shape more when they are cooked. So will need to be mashed quite a bit for baby to be able to eat easily.

Do lentils cause baby gas?

Yes, some types of lentils can cause gas in your baby when consumed in large quantities or with other gassy foods such cruciferous vegetables like broccoli, cabbage, cauliflower, and Brussel sprouts. If your baby is prone to gas, perhaps, add vegetables such as carrots, green beans, or spinach.

Will lentils cause constipation in babies?

Lentils should not cause constipation in baby if they are introduced at 6 months of age or later. Also be sure to give your baby a good amount of water during the day to balance out any high fiber foods they’re eating to prevent constipation.

How do you store and keep this baby lentil recipe?

Let the lentil baby food cool completely. Pour the puree into ice cube trays. I like to use the Mumi & Bubi Trays for storing. Cover the trays with an airtight lid and place in the freezer for up to 3 months. When ready to serve to your baby, place a small cube in an airtight container in the refrigerator overnight to defrost. You can also store this recipe in the refrigerator for up to 5 days.

Variations and Substitutions

Use Different Vegetables: I suggest using carrots, peas, and broccoli, but you can add any of your favorite frozen vegetables. Just be sure that they cook down and can be mashed for easy consumption.

Leave Out the Spices: If your baby is not yet used to spices, you can leave them out, or alter the spices to suit your baby’s preferences.

Add Breast Milk of Formula: Instead of adding whole yogurt for serving, you can stir in some breast milk or formula. However, I don’t recommend adding the breast milk or formula before freezing. Instead, add when you are ready to serve to your baby.

Add Some Healthy Fats: Serve this with a drizzle of olive oil, organic whole milk plain yogurt, full fat coconut milk, ghee or melted coconut oil on top!

Baby Lentil Recipe: Veggie Lentil Baby Puree in a white bowl

Expert Tips for Making the Best Baby Lentil Recipe

  • Allow the lentils and vegetables enough time to cook down until soft and mushy. This will take several hours on the stovetop, or in the crockpot.
  • Use a potato masher to puree the stew. Alternatively, you can place the lentils in a food processor or blender and blend until smooth. It should have the consistency of a hearty soup or stew.
  • Feel free to adjust the spices and consistency based on the age of your baby!

More Easy Homemade Baby Food Recipes!

Baby Lentil Recipe: Veggie Lentil Baby Puree in a white bowl
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5 from 1 vote

Baby Lentil Recipe: Veggies and Lentils Baby Food Puree

Lentils, rice and veggies in a "stew" are one of the easiest meals to make for your little one. This baby lentil recipe in India is called "khichdi." With some added spices for additional flavor, and a variety of veggies this is a one pot complete meal for baby.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Baby Food
Cuisine: Indian
Servings: 16 cups
Calories: 33.8kcal
Author: Anjali Shah

Ingredients

  • 2 cups dried lentils any lentil is fine, I’ve used red lentils, yellow split peas, and “moong dal” which you can get at the Indian store
  • 1 cup brown basmati rice you can also use white basmati rice or quinoa
  • 6 cups of water
  • 10 cups Frozen or fresh veggies I used 1 16oz bag of frozen broccoli, 1 16oz bag of frozen mixed vegetables (carrots, peas, green beans), and 1 8oz bag of frozen cauliflower
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp garam masala
  • Pinch of Salt
  • Whole milk organic yogurt optional, for serving

Instructions

  • Put water, lentils, rice/qunioa, veggies, and spices into a large pot on the stove.
  • Bring to a boil, reduce to simmer and simmer 1-3 hours until it’s the consistency you like, stirring occasionally.
  • (Alternatively, put all ingredients into a crock pot and cook on high for 4-6 hours)
  • Mash up, freeze in ice cube trays or store for 5 days in the fridge.
  • Serve with whole milk organic yogurt.

Video

https://youtu.be/DRDw6rxgRXA

Notes

Expert Tips 
  • Allow the lentils and vegetables enough time to cook down until soft and mushy. This will take several hours on the stovetop, or in the crockpot.
  • Use a potato masher to puree the stew. Alternatively, you can place the lentils in a food processor or blender and blend until smooth. It should have the consistency of a hearty soup or stew.
  • Feel free to adjust the spices and consistency based on the age of your baby!
  • This recipe makes 16 cups of food, which equals 256 tablespoons of food. Assuming your baby is eating about 4oz of food in each meal, this will make 64 meals for your little one!

Nutrition

Serving: 4tbsp | Calories: 33.8kcal | Carbohydrates: 6.3g | Protein: 2g | Sodium: 7mg | Potassium: 30mg | Fiber: 2.3g

Posted In…

Baby Food Recipes ·

Your little one will love my DIY healthy baby food purees. For a twist, try making a “smoothie”!

It’s so easy to make your own nutritious baby food at home. Introduce ingredients at your own pace and create unique flavors for your baby.

Also posted in Healthy Kids · Recipes

32 responses to “Baby Lentil Recipe: Veggie Lentil Baby Puree”

  1. Hi Anjali !
    I recently discovered your blog while surfing for healthy baby food recipes for my 9 months old daughter. Your baby food recipes are wonderful!!
    Can you list some ideas for seasoning baby food/purees.
    Being a vegetarian what can I add to her diet to increase her protein intake?

    • Hi Mayuri! Thank you so much for reaching out to me and for your kind words about my blog! In terms of seasonings — you can literally use any mild spices and flavors you like! Some of my favorites include: all the Italian herbs and spices – oregano, basil, mint, thyme, rosemary, etc.; Warm spices like cumin, coriander, turmeric, garam masala; and Sweet spices like ground cardamom, cinnamon, nutmeg, all spice, pumpkin pie spice, cloves, ground ginger, etc. A tiny tiny pinch of any of these spices should be ok to add to fruit or veggie purees or other foods you give her! For protein – at 9 months, her primary source of nutrition should still be formula or breastmilk — and she should be getting plenty of protein from there. Once she hits 12 months, her primary source of nutrition will move towards solid food and away from formula/breastmilk, so for protein in the toddler years I recommend these foods (provided there are no allergies): Whole Milk Plain Greek Yogurt, Nut Butters (Almond, Peanut), Beans and Lentils, Cheese, Cottage Cheese, Sprouted Wheat Breads, Ground Flaxseed (can be mixed into oatmeal), Organic Whole Milk, Tofu and Tempeh, etc. Hope that helps, let me know if you have any other questions!

  2. Hi Anjali,
    Do you have the recipe for lentil water (daal pani)? My baby is 6 mo (5 mo adjusted), underweight and has several issues including milk & soy allergy, constipation etc. I’ve introduced solids as per our Pediatrician’s suggestion. Ped doesn’t want me to give him rice due to possible constipation concern, so I could not give him khichdi. He also wanted me to give him high protein food. So I introduced purees of pea, chicken, turkey etc none of which my baby liked. I know red lentils are protein rich. Was considering giving him watered down lentil soup. Do you have a recipe or can you please suggest how to make it palatable to a baby who I fear is turning out to be pick eater?
    Thanks!

    • Hi! I have a few ideas/thoughts for you:
      1) You can give your baby khichdi but make it with quinoa instead of rice. Also do a ratio of 2:1 dal to quinoa in the khichdi. Then it will be even higher in protein than regular khichdi and you can avoid the rice.
      2) For a “daal pani” type of recipe – you can actually take this “Indian lentil stew” recipe, omit the rice from it, add more water and puree until smooth. Then it will basically be a high protein, high nutrient version of daal pani!
      Hope that helps!

  3. Hi Anjali,
    I had this in mind that cooking in bulk and freezing it is much easier but cause of the guilt that I should cook fresh food for my baby, I ended up cooking everyday. How healthy/unhealthy is it to feed frozen food to baby?

    • Hi Manasa! Frozen food is actually just as healthy as fresh food — it’s a myth that you lose nutrients during the freezing process. For example, there is a ton of research proving that frozen vegetables purchased at the grocery store are just as nutrient rich as fresh. So please don’t feel any guilt about this and just do what’s easiest for you!

  4. Hi! I am so excited to try this recipe for my baby boy. When cooking this on the stove should I cover it with a lid for the entire process?
    Thank you for your help and all of your wonderful recipes!

    • Hi Jessica! Yup – cover it with a lid for the entire process, until the lentils are fully cooked down. Once that happens, you can uncover it and cook it for longer if you want it to become thicker – but if you like the consistency then you can just turn off the heat and let it cool before serving! Can’t wait for your little one to try this – I hope he loves this recipe!

      • Hi Karen! At the grocery store, in the frozen section, there are usually only 1 or 2 sizes of “bags” of frozen veggies. Usually between 12-16oz. If you’re using fresh veggies, a 16oz bag will end up being about 6 cups of veggies!

  5. Hi Anjali,
    I’m new to your blog and I am loving all the new dinner ideas. When you make this for a baby under 7 months would you still add all the spices?

  6. Hello, I just made this dish for my 10.5 month old and it tastes a bitter. Is there something I can add to get rid of the bitterness? Thanks.

    • Hi Toni! Hmm that is really strange — this recipe shouldn’t taste bitter at all — it should basically taste super bland (for adults) — like mashed up lentils 🙂 The bitterness might have come from the veggies you added to it, in which case I’d just add more cooked lentils to the mixture to get rid of the bitterness. Hope that helps! Let me know if that works and if you have any other questions!

    • Hi Deanna! Yup – I used frozen veggies because they are cheaper and actually fresher than fresh cut veggies! Hope that helps!

      • Hi,
        I have a 7 months baby girl and 4 kids 11,12,13 and 14 🙂
        And I’m all about healthy food for our family. I just discovered your blog and love it! Thank you!
        Question: your comment about frozen vegetables being more fresher than fresh veggies, can you explain why?! I would think frozen veggies have the added preservatives…

      • Hi! I’m so glad you’ve been enjoying my blog! To your question – frozen vegetables that are organic and packaged just on their own (no other ingredients added other than the vegetables themselves) can be fresher than fresh veggies because they are flash frozen right when they are picked, and right when they are in season. Fresh veggies will travel for a week or so from the farm to the grocery store so by the time you buy them they could be 1-2 weeks from when they were harvested. As long as you buy organic frozen veggies with no other ingredients on the label, you can be sure they are free from any preservatives or additives!

  7. Hi Anjali,
    Thank you! I finally got around to making this for my daughter and she absolutely loves it, especially when I make it with minced garlic.

  8. Hi Anjali,
    I stumbled upon your site while searching for food recipes for my 13 month old daughter. I was wondering if you feed your daughter this Indian Lentil Stew? The recipe above is very similar to what I prepare for me and my husband. We haven’t started giving our daughter spicy foods. I was just wondering at what age you introduced spices? I am preparing lentils, rice, and spinach for her with a little salt and a little ghee. She loves it but I want to start adding some variety. My husband is from India so it is important to us that our daughter eat the same foods.

    Thank you,
    Trang

    • Hi Trang! So yes! I absolutely do feed my daughter this Indian Lentil Stew. When she was 6-11 months, I pureed the whole thing and gave it to her. Now I just give it to her chunky, the same way we would eat it. I introduced spices to my daughter around 8-9 months by giving her tastes of what we were eating – and by the time she was 13 months she was easily eating all kinds of spices and all of the same foods that we eat. I hope that helps!

    • Hi Carina! I’m not sure how many cups exactly, but one “bag” is 16oz / 1 lb of veggies. So for this recipe I use 2-3 16oz bags of veggies. It doesn’t have to be exact – it will turn out great as long as you cook it for a long time and add the spices I recommended. Hope that helps!

      • By the way… I did make this for my then 7 month old and he loved it. Even without any yogurt! It made so much that we are finally finishing up the freezer stash now (4 months later), which is saying something as my little one is a big eater! I made it wish bulgar wheat instead of rice which I can highly recommend. Great recipe for babies and adults….I will be making more next week!

      • Woohoo! That is wonderful to hear Carina – I’m so glad this has worked well for you and your little one! And yes, bulgar wheat instead of rice is a great substitution — you can also use quinoa which amps up the protein of the recipe too!

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