Red lentils are a good source of protein and fiber, a wonderful choice for those who are gluten and dairy intolerant and a great choice for kids! When my daughter was a baby, I began searching for foods that are healthy, full of nutrients and tasteful. I really wanted to start introducing her to the culinary world I hoped she would one day love as much as I do! To this day, four years later, she loves eating this nice hearty red lentil dish. High five for red lentils!
One of the characteristics I love about lentils is that you do not have to soak them overnight like other beans. The lentil can be cooked right away. It is very convenient when you want to prepare a quick meal. I always keep my pantry stocked with lentils, both red and brown.
This recipe is easy and versatile. I gradually increased the ingredients, as my daughter got older. My first rendition of this dish was with onions, garlic and a little dash of cumin. Gradually, I began to introduce carrots, corn, peas and spinach. To this day, I think it is a heartwarming dish and a good one to start getting your little ones to appreciate the tastes of beans, vegetables and different seasonings. Plus if your little one suffers from food allergies or intolerances, the red lentil is a good base in a dish where you can add ingredients later.
The consistency of this recipe is a bit like a porridge more than a soup or chewy bean, mostly because I introduced it to my daughter when she still did not have a good set of teeth to help her chew. The lentil is also smaller and thinner than other beans so it cooks much quicker. The red lentil in particular cooks faster and lends itself to the porridge consistency. I make this for my daughter at least once a week and it is one of my go to recipes when I am looking for something quick to whip up for her.
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