Wednesday, August 11, 2010

Red Lentil Stew or Baby's Dal

This is from Elly’s baby cook book Cooking For Baby in the 9-11 month section. I love that it is a great source of fiber and still something that I enjoy to eat. It is not Jesse’s favorite so it is usually something that Elly and I eat for lunch. The original recipe only called for 1/3 cup lentils and 2 cups broth but I really like the lentils and I enjoy it being a bit thicker (the consistency reminds me of split pea soup).

Red Lentil Stew or Baby's Dal
Makes about 3 cups
Refrigerate in an airtight container for up to 3 days.

2/3 cup red lentils
12 baby carrots
3 small red potatoes
2 Tbsp green onions, chopped
2-3 cups chicken stock
1/4 tsp curry powder
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp ground cumin
salt and pepper

Pick over lentils, discarding misshapen ones. Rinse and drain. Finely chop carrots and potatoes. In a saucepan over medium-high heat, combine all ingredients. Cover, reduce heat to medium, and simmer until vegetables are tender, about 20 minutes. Stir every 5 minutes and check to make sure stoke is not all absorbed. This is when you may want to add the third cup of stock, depending on desired thickness. Season with salt and pepper if necessary.

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