Soren's Purple Plate

Babies, kids, and parents eat together. Simple, healthy food ideas.

QUINOA VEGGIE CUPS

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This week I’m very honored to be a guest at #HealthyKidsCommuity. If you don’t know, it’s an amazing INSTAGRAM community of parents who put healthy meals for the family and especially children at the top of their priority list. You can find lots of healthy recipe and food ideas. These people are very creative. It’s my constant source of inspiration.

Unfortunately, instead of loosing myself in creativity over a superb family meal (the theme of the week), I have been dealing with winter and the entire family being sick. Happens to all of us, right? Not having much time on hand, I prepared these tasty quinoa cups that everyone can enjoy: kids for dinner and parents as an appetizer or even dinner if you throw in a little salad.



When cooking quinoa, I added a tablespoon of turmeric for extra immunity boost and, of course, color. Leftover quinoa is an ideal way to prepare these little cups as it really won’t take you much time at all.

They are absolutely delicious when warm but held up the flavor pretty well when reheated the next day.


QUINOA VEGGIE CUPS
 
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These super healthy quinoa cups are a fast and easy dinner for children. Add a teaspoon of turmeric to quinoa for extra immunity boost and color.
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Ingredients
  • ​
  • 2.5 cups cooked quinoa
  • a few broccoli florets
  • 2-3 spring onions
  • 1 small zucchini
  • 2 eggs
  • ½ cup shredded mozarella cheese
  • ⅓ tsp dried basil
  • Salt/pepper
Instructions
  1. ​Wash and chop all the vegetables. Combine them with quinoa.
  2. In a separate bowl beat the eggs by hand and add salt, pepper, dried basil, and cheese.
  3. Pour the egg mixture over quinoa and mix well.
  4. Bake in muffin tins (using either silicone or paper liners) for 20-25 minutes at 350F.
Notes
I have a convection oven so everything cooks faster there. You might want to cook yours a little longer in the regular oven.
Also you can use any cheese you like instead of mozzarella.

 

Crispy Coconut Chicken

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Coconut Chicken

Hello yummy crispy coconut chicken! It’s made of healthy ingredients but it’s fried.

I would like to state  that I would not offer this chicken to a baby under 1. Yes, I am a fan of Baby Led Weaning (what is it?) but Baby Led Weaning can be as healthy or unhealthy as you make it to be. Babies can be given the most greasy foods right at 6 months and, technically, it would be considered BLW. The main premise is that you offer your child whole foods (large chunks instead of purees) and leave them to be independent eaters (rather than spoon-feeding them from 6 months.) So there. My philosophy is – healthy foods at any cost.

That said, my son is now approaching his SECOND Birthday and I have to admit I definitely have relaxed a lot more about what foods he eats. His appetite is still good but the food preferences are there, sometimes very strong, like a plate can fly high into the air and spill all over the carpet and couch if he doesn’t like what’s on it. I used to be a purist when it came to baby food and I am glad I put the effort. I think it’s paying off already. But at this point, Soren eats a lot more traditional kids foods.

On to the recipe

If you use a non-stick pan, you can make this chicken with minimal oil. If you would like to achieve maximum crispiness, then it’s better to use a regular pan with a considerable amount of oil (however much you need for the chicken not to stick).

It won’t be crispy:

  • if you cover the pan with the lid
  • if you refrigerate
  • if you use too low heat

Crispy or not, it’s still delicious.

 

Coconut ChickenCoconut chicken

 

INGREDIENTS:

2 large chicken breasts
2 eggs
1/2 cup flour (I used whole wheat)
1 cup unsweetened coconut shreds
1/2 cup panko (Japanese breadcrumbs)
Coconut oil

METHOD:

1. Prepare 2 plates: one with flour and one with coconut mixed with panko. Beat the eggs. Prepare a pan with coconut oil. If you want really crispy chicken, then use a regular pan (not a non-stick) and use quite a bit of coconut oil.
2. Cut the chicken into thin strips. Season with salt and pepper. Dredge in flour first, then dip in egg mixture, then dredge in coconut shreds mixture.
3. Pan fry for 8 minutes on each side. If you used a lot of oil, then place the cooked chicken on paper towel to absorb excess oil.

 

Crispy Coconut Chicken
 
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Ingredients
  • INGREDIENTS:
  • 2 large chicken breasts
  • 2 eggs
  • ½ cup flour (I used whole wheat)
  • 1 cup unsweetened coconut shreds
  • ½ cup panko (Japanese breadcrumbs)
  • Coconut oil
Instructions
  1. Prepare 2 plates: one with flour and one with coconut mixed with panko. Beat the eggs. Prepare a pan with coconut oil. If you want really crispy chicken, then use a regular pan (not a non-stick) and use quite a bit of coconut oil.
  2. Cut the chicken into thin strips. Season with salt and pepper. Dredge in flour first, then dip in egg mixture, then dredge in coconut shreds mixture.
  3. Pan fry for 8 minutes on each side. If you used a lot of oil, then place the cooked chicken on paper towel to absorb excess oil.

 

Vegan French Lentils with Rice

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This simple vegan dish used to be my go-to dish when I was just starting Baby Led Weaning with Soren (what is Baby Led Weaning?) Luckily, he liked almost anything I put in front of him in those days. Now that he is nearing his second birthday, he is still a very good eater but he is definitely more selective than he used to be. Nevertheless, whenever I make lentils, he is eager to eat them at least once. He can refuse the same dish if I offer it again the same or the next day.

Lentils and Rice are considered a complete protein. What is it? Keep reading.

A Complete Protein

Simply put, our body needs a full range of amino acids (building blocks of  protein) to function properly. 12 of them we produce ourselves but 9 additional ones, which are called essential amino acids, we need to get in adequate amounts from food. Animal protein is usually considered a complete protein, meaning it contains all 9 of the essential amino acids. In the plant world, quinoa and buckwheat are among the few vegan complete proteins. Many other plant food contain several essential amino acids but not all 9 in one plant. It is easy to achieve a complete protein if you combine legumes and grains. It’s a generalization but the idea is that: rice and beans make up a complete 9 amino acids that we need.

On to the recipe…

If you make a dish like this, you can skip meat and rest assured that you kid is getting all the protein he/she needs. Adding as many vegetables as you have will make it into a sort of nutrition powerhouse. I used mushrooms, celery, carrots and onions. This  dish doesn’t have sophisticated flavors but it makes for a nice, healthy, earthy, and a satisfying meal.

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Ingredients:

  • 1 cup french lentils
  • 1/2 cup rice (white or brown)
  • 1/2 yellow onion
  • 3-4 garlic cloves
  • 3 celery stalks
  • 3 carrots
  • 5-8 mushrooms (of your choice)
  • Optional but good: 1 tbsp of butter

Method:

  1. In a medium pot, heat up a little oil (I used avocado oil). Sauté finely chopped onions and garlic for 5-8 minutes. Add sliced mushrooms. Continue sautéing for 5 more minutes. I like seasoning a little with salt and pepper at this point and adding the butter.
  2. Add finely chopped celery and carrots ( I like cutting in circles). Stir. Sauté for 5 minutes.
  3. Add french lentils, very well rinsed. I don’t usually soak lentils but you can (for 2 hours minimum) to speed up the process a little. Pour enough water to cover the lentils by an inch. Bring to a boil and simmer on low heat for 5 minutes. Then add the rice. Continue cooking everything on low heat for 25 minutes. If you feel like the water is evaporating too soon, add a little more. Season with salt. Turn off the heat and let sit under cover for 5-10 minutes.

NOTE: Don’t season with salt while cooking as it will make lentils hard.

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Vegan French Lentils with Rice
 
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If you make a dish like this, you can skip meat and rest assured that you kid is getting all the protein he/she needs. Adding as many vegetables as you have will make it into a sort of nutrition powerhouse. I used mushrooms, celery, carrots and onions. This dish doesn't have sophisticated flavors but it makes for a nice, healthy, earthy, and a satisfying meal.
Author:
Ingredients
  • 1 cup french lentils
  • ½ cup rice (white or brown)
  • ½ yellow onion
  • 3-4 garlic cloves
  • 3 celery stalks
  • 3 carrots
  • 5-8 mushrooms (of your choice)
  • Optional but good: 1 tbsp of butter
Instructions
  1. In a medium pot, heat up a little oil (I used avocado oil). Sauté finely chopped onions and garlic for 5-8 minutes. Add sliced mushrooms. Continue sautéing for 5 more minutes. I like seasoning a little with salt and pepper at this point and adding the butter.
  2. Add finely chopped celery and carrots ( I like cutting in circles). Stir. Sauté for 5 minutes.
  3. Add french lentils, very well rinsed. I don't usually soak lentils but you can (for 2 hours minimum) to speed up the process a little. Pour enough water to cover the lentils by an inch. Bring to a boil and simmer on low heat for 5 minutes. Then add the rice. Continue cooking everything on low heat for 15 minutes. If you feel like the water is evaporating too soon, add a little more. Season with salt. Turn off the heat and let sit under cover for 5-10 minutes.
NOTE: Don't season with salt while cooking as it will make lentils hard.

 

 

HEALTHY CHICKEN OAT MEATBALLS

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Baby Led Weaning (what is it?) appropriate from 7 months if you omit salt.

Chicken Oat Meatballs

When I can, I try to grind my own meat. It sounds complicated but it actually is not at all and it takes just a few minutes. The only thing you would need to do is wash an extra piece of kitchen equipment. I know it sounds like  a hassle to most moms and dads who don’t have time for anything extra, but to me it is really worth it.

WHY GRIND YOUR OWN MEAT:

  • SAFETY: It is much safer to consume freshly ground meat versus the ground meat that has been sitting in the store for a few days (only very high-end stores grind their meat daily). Once exposed to air, it is more likely to be contaminated with bacteria. I honestly don’t even want to go into the bacteria topic, it’s so gross. There is plenty written about it online.
  • QUALITY: It tastes better and fresher.

HOW TO GRIND YOUR OWN MEAT:

I don’t have a special meat grinder (one day when I have a bigger kitchen, I’ll invest into something like this). I used to use my Vitamix but I found it was way too difficult to clean afterwards because the fibers of the meat would roll around the blade and get stuck. For a while now, I have been using my small, affordable kitchen helper Cuisinart Mini Prep Food Processor (view and buy it on Amazon). I use it for everything from chopping to making my own hummus, nut butter, tomato sauce, etc. It’s tiny and only costs $40.

To grind your meat, just cut it up into big chunks and pulse for 15-20 seconds. Don’t over process because you will get a very pasty mass, which would still work for meatballs but I prefer to leave meat with a little texture. For a big batch, you would need to grind in batches but it really takes little time.

Make sure to thoroughly clean everything afterwards in warm soapy water. Once done, I like to pour boiling water on all the parts for extra disinfection. Dry completely before putting away.

 

Onto the recipe…

It’s ideal to use steel cut or old-fashioned oats in this recipe. I’m a big fan of leftovers. Just make a larger than usual batch for breakfast and use whatever is left for this recipe.

These meatballs freeze well.

Chicken Oat Meatballs Chicken Oat Meatballs Chicken Oat Meatballs Chicken Oat Meatballs Chicken Oat Meatballs

 

HEALTHY CHICKEN OAT MEATBALLS
 
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These easy healthy meatballs are a perfect meal for babies, kids and adults. They are very quick to make and also freeze well. Use panko breadcrumbs for extra crunchiness and turmeric for extra health punch and color. Enjoy!
Author:
Recipe type: healthy meatballs
Ingredients
  • 1 cup cooked oats (I used the leftover steel cut)
  • 2 large chicken breasts or 1 lb ground chicken
  • 2 eggs
  • ½ onion
  • 1 garlic clove
  • 1 tsp turmeric
  • panko breadcrumbs (or any other breadcrumbs)
Instructions
  1. Mince or finely chop the onion. Mix all the ingredients well together reserving the breadcrumbs for later. Season with salt and pepper (unless preparing for babies under 1). The mixture will seem a little runny but once you dredge the meatballs in the breadcrumbs, they will hold up well.
  2. Preheat your large pan. I didn't have a non-stick available so had to use a bit more oil. Avocado oil is perfect for it since it has a very high smoke point.
  3. Form little balls and roll them in breadcrumbs. I love using Japanese panko breadcrumbs because they make the meatballs nice and crunchy. Any other breadcrumbs will do.
  4. Pan fry on medium heat for 8 minutes on each side. Place on a paper towel once done to soak up extra oil.
Notes
Panko breadcrumbs are Japanese breadcrumbs that add crunchiness and airiness to food.

Avocado oil and coconut oil are ideal for frying as they have very high smoke point.

Turmeric is a strong anti-inflammatory spice that is very mild in flavor and bright in color.

 

Almond Sweet Potato PURÉE

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almond sweet potato puree

If by the end of the week you are, like most people, exhausted and don’t have the energy to think of what to make for dinner, here is a simple idea. Make a healthy sweet potato purée with almond milk. Throw in a piece of fish or chicken or salad and you are good to go.
That’s what we are having for dinner here.
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TO BAKE SWEET POTATO:
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Scrub and dry a couple of sweet potatoes with paper towels. Pierce all over with a fork (be careful not to hurt yourself) and bake in the preheated oven at 375F for 1 hour. You might need to bake a little less or more depending on the size of your potatoes.
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almond sweet potato puree
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TO MAKE PURÉE:
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Cool off the potatoes (or bake them ahead of time), scoop the potato out of its skins and place in a bowl. If very soft already, just add 1/2-1 cup of almond milk (depending on how many potatoes you a using), a pinch of salt and mash with potato masher to mix well.
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If you want the purée extra creamy and silky, then place the ingredients in a blender and give it a spin for 30 seconds.
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QUINOA BROCCOLI CROQUETTES

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Today on Soren’s plate: salmon baked with lemon (BLW from 8 months – skip salt), cucumbers and leftover quinoa-turned-broccoli croquettes.
Quinoa broccoli croquettes
Salmon and quinoa croquettes

TO BAKE SALMON:

In a bowl combine olive oil, salt, pepper and juice of half of lemon. Whisk until well combined. Rinse salmon under cold water, pat dry with paper towels and coat well with the oil mixture. Bake at 350F for 13-20 minutes max, depending on the size and thickness of your fish.

THE CROQUETTES

quinoa croquettes
quinoa croquettes 20160104-DSC09404-2 20160104-DSC09402-2 20160104-DSC09399

These little nutritious balls turned out really yummy and could easily be enjoyed by babies 10 months and older. They are perfectly soft and could be handled well by the little ones. The reason I suggest 10 months and up is because they have cheese in them. Cheese by definition is a processed product, which usually contains a lot of salt. It’s not a hard rule to avoid cheese but I  was hesitant to give it to Soren before he was 10/11 months. If you are ok with cheese, go ahead and share with your little ones even earlier.

These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli, which I did. They taste best when warm but can also be stored in fridge for 2 days. Note that they will harden in the fridge so if you are planning to give them to small babies, you can warm them up a bit so that the cheese melts and softens the balls.

Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.

The more cheese you put, the flatter they will come out (which is not bad at all; actually yummy).

quinoa broccoli balls
quinoa broccoli balls
quinoa broccoli balls
quinoa broccoli balls
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INGREDIENTS (makes a large batch):

2 cups of cooked quinoa
2 large steamed broccoli florets (about 2 cups chopped)
1/2 cup of apple sauce
3 eggs
1.5 cup of grated cheese (I used Italian blend, already grated)
1 garlic clove (minced)

 

METHOD:

1. Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)
2. Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.
3. Form medium balls in your hands and place them on the tray.
4. Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.

 

 

QUINOA BROCCOLI CROQUETTES
 
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These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli. They taste best when warm but can also be stored in fridge for 2 days. Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.
Author:
Ingredients
  • 2 cups of cooked quinoa
  • 2 large steamed broccoli florets (about 2 cups chopped)
  • ½ cup of apple sauce
  • 3 eggs
  • 1.5 cup of grated cheese (I used Italian blend, already grated)
  • 1 garlic clove (minced)
Instructions
  1. Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)
  2. Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.
  3. Form medium balls in your hands and place them on the tray.
  4. Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.

Eggplant Sauté with Vegetables

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Eggplant stew with vegetables

We love eggplant here. This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).

 

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Cook some quinoa or rice on the side and you are good to go for a few days without entering the kitchen.

 

❗️BLW TIP –  if cooking for a family with babies under one:
1) avoid salt (you can add separately later)
2) cook for longer. With the suggested cook time, the vegetables will be a little crunchy. Continue cooking until the carrots are very soft. You can definitely offer it to babies 6-7 months old in a deconstructed way – pieces on the tray.

 

INGREDIENTS:

1 large eggplant
4-5 carrots (I used rainbow)
A bunch of spring onions (or 1 yellow onion)
1 cup chopped green beans
5-6  crimini mushrooms
2 medium tomatoes (or a bunch of cherry tomatoes)
Parsley fresh
Thyme fresh
1 large garlic clove

 

METHOD:

 

1. Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.

 

2. Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes.  Add eggplant, green beans, mushrooms, and thyme.  Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.

 

3. Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.

 

 

Eggplant Saute with Vegetables
 
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This is a healthy vegetable sauté that is made with whatever you have in the fridge. You can substitute anything in the list of ingredients. Just follow a basic principle of cooking hard vegetables first (parsnips, carrots) and adding softer ones after (broccoli, zucchini).
Author:
Recipe type: lunch, dinner, main dish
Cuisine: vegan, vegetarian
Ingredients
  • 1 large eggplant
  • 4-5 carrots (I used rainbow)
  • A bunch of spring onions (or 1 yellow onion)
  • 1 cup chopped green beans
  • 5-6 crimini mushrooms
  • 2 medium tomatoes (or a bunch of cherry tomatoes)
  • Parsley fresh
  • Thyme fresh
  • 1 large garlic clove
Instructions
  1. Wash and chop all vegetables: peel and cube the eggplant, chop spring onions, peel and cut the carrots into circles, chop mushrooms, half or quarter tomatoes depending on the size.
  2. Heat a little olive oil in a deep pan. Sauté carrots and onions for 5 minutes. Add eggplant, green beans, mushrooms, and thyme. Stir, cover with the lid and cook on medium heat stirring occasionally for 15 minutes. At first the veggies will appear dry but soon they will release juices so do not add water.
  3. Add the tomatoes, parsley and chopped garlic. Season with salt and pepper. Cook for another 15 minutes. Turn off the heat and let sit for 10-15 minutes to develop more flavor.

QUINOA PASTA WITH RAINBOW CHARD AND SALMON

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This pasta can be made with leftover fish but the recipe is totally worthy of cooking with fresh fish as well. It’s healthy and “adult-tasting” meaning it would probably be enjoyed more by adults because it doesn’t contain any baby/toddler favorites like butternut squash, sweet potatoes, etc. I’m lucky that my Soren loves stuff like that so if you kiddos are adventurous as well, feel free to offer it to them (BLW appropriate from 7-8 months).

We used quinoa pasta because we like it and because it’s a healthier alternative to regular wheat pasta.

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INGREDIENTS:

3 large rainbow chard leaves
A piece of salmon (really as large or small as you like)
1 garlic clove
1/3 cup chopped cilantro
Olive oil
Optional: 3 tbsp white wine

METHOD:

1. Cook your pasta.

2. Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.

3. Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it’s the best way to create a dish out of it. Stir everything, season with salt and pepper and cook for 5 minutes. Stir in the pasta.

 

 

QUINOA PASTA WITH RAINBOW CHARD AND SALMON
 
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I can't think of a better way to use a small piece of leftover salmon and make the meal out of it.
Author:
Recipe type: fish, leftovers, pasta
Cuisine: healthy, dinner
Ingredients
  • 3 large rainbow chard leaves
  • A piece of salmon (really as large or small as you like)
  • 1 garlic clove
  • ⅓ cup chopped cilantro
  • Olive oil
  • Optional: 3 tbsp white wine
Instructions
  1. Cook your pasta.
  2. Meanwhile, heat 3-4 tbsp of olive oil in a pan. Chop up the chard (cut three times lengthwise and then across), place in a pan. Stir frequently for 2 minutes on medium heat. Add 2 tbsp of water and close the lid. Let the chard steam for 5 minutes.
  3. Add minced garlic and cilantro, sauté for 1 minute. Add wine (if using for adults). Add the cooked salmon (pulled apart into pieces). I used a small piece of leftover salmon and I think it's the best way to create a dish out of it. Stir everything, season wth salt and pepper and cook for 5 minutes. Stir in the pasta.

 

Kale Avocado Bean Hummus

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IMG_8666

Kale Bean Avocado Dill hummus on top of a steamed sweet potato. This can be a snack for a toddler, an appetizer for adults or a full meal for a small baby.

It is ideal for baby led weaning starting from 6 months. My super duper healthy pesto-hummus thingy is obviously on a very healthy-tasting side so if your baby protests for whatever reason, add an apple or any other sweet fruit to make it more appealing.  I added no fruit, instead – just a tiny bit of raw garlic. I really want to expose Soren to as many flavors as possible before he becomes picky in toddlerhood. I, of course, hope he doesn’t and starts cooking with me and for me as soon as he can hold a fork (yeah, right mama, hope away).

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Now, let’s admit few of us steamed veggies daily before having kids (unless you are vegan, in which case you are a pro ?). A couple of my friends, whose babies are just entering the realm of real foods, asked me how I do it. I have a tiny kitchen and I don’t like the clutter so I use an old-fashioned stainless steel steamer basket (you can see an edge of it on the picture). It costs about $5 on Amazon (click here to buy) and folds to nothing. That said, any steamer would work. Every vegetable takes different time to cook. In this case:

?Vegetable: kale and sweet potato
?Cook time: 10-12 minutes
?How: pour an inch of water in a pot. Put the steam basket so that the bottom of it is not touching the water. Place veggies on top. Close lid. Steam until the fork goes through easily.

If you always have a few steamed veggies in the fridge, then you will never be stressed about what to feed your baby.

 

PESTO

INGREDIENTS:

1 cup steamed kale
1 cup Red kidney beans
1 avocado

small bunch of dill
⅓ cup olive oil
Optional: garlic, salt, pepper

METHOD:

Blend all the ingredients in a blender or any food processor. I use Cuisinart Mini-Prep Plus Food Processor for smaller portions and Vitamix for large portions and smoother consistency.

The proportions really don’t matter; you can use as much or as little of each ingredient. I like adding garlic and dill because it makes this pesto very fragrant and adds vitamins. Add more olive oil for more liquid consistency.

 

HOW TO SERVE IT TO BABIES:

Just as you see in the picture but cut up into small pieces. Have a messy fun!

RED LENTIL STEW WITH SWEET POTATOES AND Peppers

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20160109-DSC09496

BLW appropriate from 6 months! It is an ideal dish for beginners.

If I were to pick one dish that I make the most, that my son likes the most and that is one of the quickest and healthiest meals prepared in 30 minutes, it would be this one.

I change it up every time adding different spices and vegetables.

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❗️TIP: if you have the following ingredients in your kitchen at all times, you will always be able to prepare a healthy and yummy meal:

?Celery (for stews, sautés, soups, smoothies)
?Carrots (for steaming, stews, sautés, soups)
?Onions (for stews, sautés, soups and meatballs)
?Sweet potatoes (for steaming, stews, sautés)
?Parsley || for everything
?Cilantro || for everything

 

INGREDIENTS:

1 medium yellow onion
2-3 carrots
4 celery stalks
1 large sweet potato
1.5 cup red lentils
1 red pepper
1/2 cup of chopped parsley
1/3 tsp Turmeric
1/3 tsp Curry

 

METHOD:

1. Chop the onion, celery and cut carrots in circles. Cube sweet potato into 1/2 inch cubes. Rinse red lentils.

2. Heat up 1 tbsp of coconut oil (or oil of choice) in a deep pot. Sauté the onion, carrots and celery for 10 minutes stirring occasionally.

2. Add sweet potato and lentils. Pour enough water so that all the vegetables are covered by a 1/4 inch=pinky width (not more bc the dish will become too soupy). Lower the heat and cook for 10 minutes.

3. Add chopped red pepper and parsley. Season with salt and pepper, turmeric and curry. Cook for 10 minutes.

NOTE: red lentils fall apart very quickly and become creamy. They are perfect for a stew like this and definitely not good for adding to a salad.

 

 

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LENTIL STEW WITH SWEET POTATOES AND RED PEPPERS
 
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Prep time
Cook time
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This is an ideal dish for the beginners of Baby Led Weaning. It's soft and creamy yet has texture. Sweet potatoes guarantee that your baby will like it.
Author:
Recipe type: lunch, dinner, lentils
Ingredients
  • 1 medium yellow onion
  • 2-3 carrots
  • 4 celery stalks
  • 1 large sweet potato
  • 1.5 cup red lentils
  • 1 red pepper
  • ½ cup of chopped parsley
  • ⅓ tsp Turmeric
  • ⅓ tsp Curry
Instructions
  1. Chop the onion, celery and cut carrots in circles. Cube sweet potato into ½ inch cubes. Rinse red lentils.
  2. Heat up 1 tbsp of coconut oil (or oil of choice) in a deep pot. Sauté the onion, carrots and celery for 10 minutes stirring occasionally.
  3. Add sweet potato and lentils. Pour enough water so that all the vegetables are covered by a ¼ inch=pinky width (not more bc the dish will become too soupy). Lower the heat and cook for 10 minutes.
  4. Add chopped red pepper and parsley. Season with salt and pepper, turmeric and curry. Cook for 10 minutes.
  5. NOTE: red lentils fall apart very quickly and become creamy. They are perfect for a stew like this and definitely not good for adding to a salad. Keep that in mind.