Red lentils are definitely one of my favorite ingredients to cook for my kids: from a nutritional point of view lentils are one of the healthiest foods you can think about and from a culinary point of view they are creamy, delicate in flavor (and easy to cook). Definitely a win win situation 🙂
Lentils are an excellent source of nutrients like vitamins A, C, K, omega3 fatty acids, copper, protein, phosphorus, iron, and calcium. Impressive, isn’t it?
Since lentils are high in proteins (aka, difficult to be digested by a young tummy), I would recommend offering lentils to your baby starting from 8 months of age.
At around 8 months your baby’s digestive system will be enough mature to process and nicely digest the lentils without any side effect (tummy ache, gas, rashes..). At that age, also, your baby should be able to sit and to handle finger foods. That’s why this recipe is a very good one as a baby led feeding idea.
This recipe is also perfect for picky toddlers: tots are a fun food to eat and those tots are loaded with greens and veggies, nicely mixed in the creamy tots 😉
I used broccoli, spinach and carrots but you can switch them with any seasonal organic vegetable you like!!
Also, I wanted the recipe to be gluten and egg free, so that I could enjoy it too 😉 So I switched the regular flour with some almond flour for a more nutty flavor and I switched eggs with chia seeds to bind all the ingredients together (and to add some more nutritional value to the recipe).