Green Pea and Spinach Weaning Daal

A great way to introduce your baby to new flavours and textures while nourishing their gut. Daals are a great weaning option because you can control t...A great way to introduce your baby to new flavours and textures while nourishing their gut. Daals are a great weaning option because you can control the texture, and make them as smooth or textured as you like. They also freeze well, making them a handy prep-ahead option. Simply add a little salt if you’d like to serve it to the rest of the family or older children. Read more A great way to introduce your baby to new flavours and textures while nourishing their gut. Daals are a great weaning option because you can control the texture, and make them as smooth or textured as you like. They also freeze well, making them a handy prep-ahead option. Simply add a little salt if you’d like to serve it to the rest of the family or older children. A great way to introduce your baby to new flavours and textures while nourishing their gut. Daals are a great weaning option because you can control the texture, and make them as smooth or textured as you like. They also freeze well, making them a handy prep-ahead option. Simply add a little salt if you’d like to serve it to the rest of the family or older children.

Why is this healthy?
Plant
points
Herbs &
spices
Contains
Ingredients
Serves 6
garlic cloves
finely grated
finely grated peeled
peas (frozen)
Swaps: edamame (frozen)
broccoli
florets, diced
vegetable stock
Swaps: chicken stock
go for a salt-free brand

Ingredients

Serves 6
garlic cloves
finely grated
finely grated peeled
peas (frozen)
Swaps: edamame (frozen)
broccoli
florets, diced
vegetable stock
Swaps: chicken stock
go for a salt-free brand

Method

1

Gather and prepare your ingredients.

2

Heat the oil in a saucepan over medium heat. Add the onion, garlic, and ginger, and cook for 3–4 minutes until softened.

3

Add the cumin and turmeric and cook for 1 minute, until fragrant.

4

Add the red lentils, peas, and broccoli. Stir to coat in the spices. Pour in the vegetable stock, bring to a simmer, and cook for about 15 minutes, or until the lentils and vegetables are tender.

5

Stir in the spinach and allow it to wilt for 1–2 minutes.

6

Mash or blend to your desired texture. Add a splash more stock or water if it thickens too much.

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