Red lentils are one of the best plant sources of iron — the nutrient babies need most in the second half of the first year. This mash is soft, mild, and savoury, and the tomato adds a little vitamin C to help your baby absorb even more of that iron. Make a big batch and freeze it in portions for the days when there's no time to cook.
Ingredients
- ½ cup red lentils, rinsed well
- 1 small carrot, chopped
- 1 small tomato, chopped (the vitamin C boosts iron absorption)
- 1 cup water or unsalted stock
- A drizzle of olive oil
Makes several baby portions — freeze extras in an ice-cube tray.
How to make it
- Rinse the lentils well until the water runs clear.
- Add the lentils, carrot, tomato, and water (or unsalted stock) to a pot.
- Bring to a boil, then simmer for about 15–20 minutes, until the lentils and carrot are very soft.
- Mash or blend to your baby's preferred texture — smooth for younger babies, chunkier as they grow.
- Stir in a drizzle of olive oil. Cool to just warm before serving.
Why it's such a good food for babies
Introduce lentils and tomato on their own first if your baby hasn't tried them. Skip added salt — use water or unsalted stock, since babies' kidneys can't handle much sodium. Cool to just warm and always supervise your baby while eating.
Keep reading: Iron-rich foods for babies · Starting solids: a complete guide
This recipe is for general information and isn't medical advice. Introduce new foods one at a time, avoid added salt for babies, and talk to your pediatrician about your baby's diet and iron needs — especially on a vegetarian or vegan diet.