From 6 monthsLunch and dinnerUnder review by our nutritionist
Mashed sweet potato with lentils and spinach
A light, iron-rich dinner for the very start of solids: lentils are tiny beans that cook quickly, with no soaking, and turn very soft. The sweet potato brings natural sweetness and the spinach adds the leafy greens your baby is learning to enjoy.
- Difficulty
- 3 out of 5
- Ingredients
- 3 out of 5
- Time
- 3 out of 5, 35 min35 min
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Makes 3 servings Freezer-friendly
Ingredients
- ¼ cup dry brown lentils
- 1 small sweet potato (about 5 oz / 150 g), cubed
- 1 handful spinach leaves
- ¼ onion and 1 garlic clove
- 1 drizzle olive oil
How to make
- 1Rinse the lentils and simmer them with the onion, garlic and 1 cup of water, with no salt, for about 25 minutes over low heat, until they fall apart under a fork.
- 2In a separate pan, cook the sweet potato in a little water for about 15 minutes, until very soft. Add the chopped spinach for the last 3 minutes.
- 3Drain the sweet potato and mash it with the spinach. Mash the lentils separately with a little of their cooking liquid.
- 4Drizzle with olive oil and serve side by side, warm.
Tips
- Texture (6 months): everything mashed with a fork, no whole lentils. Never blend or sieve. If it gets dry, loosen it with the lentil cooking liquid.
- Iron: a fruit with vitamin C for dessert, like orange or papaya, helps the body absorb the iron from the lentils and spinach.
- Side by side: serving foods separately helps your baby learn each flavor.
- Storage: 2 days in the fridge or 1 month in the freezer, in portions.