Moroccan Sweet Potato and Lentils for Baby

Moroccan Sweet Potato and Lentils for baby

 

This recipe for moroccan sweet potato and lentils for baby makes the perfect nourishing dinner and is a fantastic way to introduce them to herbs and spices. Introducing your baby to a variety of different textures and flavours early on helps them to develop a taste for a broad range of foods and can help to deter fussiness. If you think about it, if they have nothing but bland, unflavoured foods whilst they are young and then all of a sudden when they are older and given foods with lots of different flavours it can sometimes be quite overwhelming for them and they will revert back to wanting boring, bland foods.

The addition of lentils gives this dish a boost of protein and iron which is important for growing bodies and brain development. Adding a spoonful of coconut oil adds a dose of healthy fats and also helps with the absorption of all the vitamin A in the sweet potato, which is a fat soluble vitamin and needs to be consumed with some fat for it to absorbed. When you’re choosing a stock to use make sure you choose a ‘real’ stock. The best way to tell is to check the ingredients list, if it just lists bones, vegetables, herbs and spices then go right ahead and use it. If it lists things like salt, sugar, flavours and a bunch of numbers then stay right away, that kind of stock is definitely not something you want to be feeding your baby. Most supermarkets these days do sell proper stock but if you’re having trouble finding some it’s often best to make your own at home and freeze it into batches to use for recipes. 

If you’re looking for other healthy baby food ideas be sure to check out my Pear & Strawberry Healthy Rice Pudding for Baby.

Moroccan Sweet Potato and Lentils for Baby

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Ingredients
  1. 2 cups sweet potato, diced
  2. 2 cups chicken or vegetable stock (see notes)
  3. 1/2 cup dried red lentils
  4. 1 clove garlic, minced
  5. 1/4 tsp ground coriander
  6. 1/4 tsp ground cumin
  7. 1/4 tsp turmeric
  8. 1 tbsp coconut oil
Instructions
  1. Rinse lentils under water until water runs clear
  2. Place sweet potato, lentils, stock, garlic, coriander, cumin and turmeric in a saucepan and bring to boil for 2 mins then reduce to simmer.
  3. Simmer until lentils and sweet potato are both cooked through.
  4. Remove from heat and add coconut oil
  5. Puree to desired consistency. Freezes well.
Notes
  1. Ensure you are using ‘real’ stock for this recipe. Either homemade or be sure to check your ingredients on store-bought stocks. If it lists just bones, vegetables, herbs and spices then it’s suitable to use. If it lists sugar, salt, flavours and a bunch of numbers it is not suitable to feed your baby.
The Nutrition Mama http://thenutritionmama.com.au/

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