Red Lentil and Sweet Potato Weaning Daal
Creamy, gently spiced, and naturally sweet from the soft cubes of sweet potato, this daal is a comforting and nourishing meal for babies at any stage ...of weaning. Red lentils cook down beautifully, creating a smooth base that’s easy to digest. You can blend it silky-smooth for early weaning or leave it a little chunky for older babies exploring new textures. It also freezes well, so you’ll always have a wholesome homemade meal on hand. Read more Creamy, gently spiced, and naturally sweet from the soft cubes of sweet potato, this daal is a comforting and nourishing meal for babies at any stage of weaning. Red lentils cook down beautifully, creating a smooth base that’s easy to digest. You can blend it silky-smooth for early weaning or leave it a little chunky for older babies exploring new textures. It also freezes well, so you’ll always have a wholesome homemade meal on hand.
Plantpoints
spices
Plantpoints
spices
Plantpoints
spices
Ingredients
Method
Gather and prepare your ingredients.
Heat the oil in a saucepan over medium-high heat and add the onion, garlic, and ginger. Cook for 3-4 minutes, until softened.
Add the garam masala and turmeric and cook for a further 1-2 minutes, until fragrant.
Add the lentils and sweet potatoes and stir to coat in the spices. The add the vegetable stock. Bring to a simmer and cook, stirring occasionally, for 15-16 minutes, or until the lentils and sweet potatoes are tender.
Mash the sweet potatoes into the side of the pan until you reach the consistency you feel will work best for your child. Alternatively, you can use an immersion blender to blend portions or all of the daal.