Author: Karen Biton Cohen for FoodieKid     Prep Time: 10 mins Cook Time: 15 mins     Total Time: 25 minutes

Yield: 1.5 cups    Category: Lunch, Dinner      Method for Simple Starters: Steamed    

Looking for an easy and delicious way to introduce your baby to more adventurous flavors? Our Creamy Coconut Lentils bring together mild South Asian flavors, plant-based proteins and organic vegetables into one warming dish that babies and grownups alike will enjoy.

Contrary to popular belief, there is no reason that babies can't enjoy flavorful foods from a very young age.  At FoodieKid, we encourage you to play with adding herbs and spices to your baby's meals and expose your little ones to different flavor profiles. After all, isn’t this how little foodies are made?

In this recipe, creamy coconut milk, lime, ginger and garlic mingle with shallots and cilantro to bring some major flavor to our Simple Starters Lentil & Veggies Blend. Loaded with plant-based protein, Vitamins A & C and iron, the addition of coconut milk brings not only flavor but also healthy fats to help with baby's brain development and aids fat soluble vitamin absorption. The final product can be blended to a puree for an infant, mashed into a chunky puree for an older baby or left as is. In fact, it's so tasty that the grown ups may just want to enjoy it for their own dinner too!

Ingredients:

Simple Starters Lentil Veggie Blend Pack: 1 Packet

Olive Oil: 1 tablespoon

Shallot: 1 TB, minced

Garlic: ½ tsp, finely grated

Ginger: 1 tsp, finely grated

Cilantro: 1 tsp, minced

Lime Zest: ½ tsp

Lime Juice: ½ tsp 

Coconut milk (full fat): 3 TB

*Salt: ⅛ tsp (optional) 

Instructions:

Fill a 2 quart pot with water 2 inch from the bottom and bring to a boil. Once the water boils, insert steamer basket and add the contents of the FoodKid Lentil Veggie Blend packet. Cover and steam for 10 minutes.

While the water boils/veggies steam, mince shallot and finely grate garlic and ginger (using a microplane for this yields a super fine paste). Mince the cilantro and zest the lime (microplane comes in handy for this too). Juice the lime. Set your prepared  ingredients aside. 

Heat olive oil in a large skillet, over a medium-low flame. Add the shallot and saute for 1 minute or until translucent. Then add the garlic and ginger paste and saute for another minute, keeping the flame low, and stirring continuously with a silicone spatula. Add the minced cilantro leaves, and lime zest and saute for another minute or until fragrant.

Increase the flame a bit and add the steamed lentils and veggies  to the pan along with 2 tablespoons of the cooking liquid. Toss to coat lentils entirely. Allow to cook for 1 minute, then add the lime juice and coconut milk and cook for another minute.

Serve with brown rice for a complete hearty meal. 

Find Simple Starters at your neighborhood grocery store or online.