Middle Eastern Lentil and Vegetable Baby Stew
A gentle, nourishing Middle Eastern-inspired lentil and vegetable stew made soft and mild for babies and toddlers. This recipe blends red lentils with carrot, zucchini, and onion for a wholesome, easy-to-digest meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
420 calories
$6.5 per serving
$25 min
4 servings
baby-toddler, middle-eastern cuisine
Ingredients
- 1 cup red lentils, rinsed
- 1 medium carrot, peeled and diced
- 1 small zucchini, diced
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 2 cups water
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- Pinch of mild turmeric
- Pinch of salt (optional, very minimal for toddlers)
Instructions
- 1.Rinse the red lentils thoroughly under cold water until the water runs clear.
- 2.In a small pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 2 minutes.
- 3.Add carrot and zucchini, and cook for another 3 minutes while stirring.
- 4.Add the lentils, water, cumin, turmeric, and a tiny pinch of salt if desired. Stir well.
- 5.Bring to a gentle boil, then reduce heat to low and simmer for about 20 minutes until lentils and vegetables are very soft.
- 6.Mash lightly with a fork or use a hand blender to create a toddler-friendly consistency. Serve warm.
Nutrition Information
9g
fat
60g
carbs
14g
fiber
18g
protein
Why this recipe
This recipe is packed with plant-based protein, fiber, and vitamins from lentils and vegetables, making it a balanced, nutrient-rich, and easily digestible dish ideal for healthy toddler growth and development.