How to serve lentils by age
6–8 months
Red lentils cooked until they collapse into a thick dal on a preloaded spoon, or mashed into soft patties baby can hold.
9–11 months
Soft-cooked green or brown lentils lightly mashed into rice or veg, or patties broken into bite-size pieces.
12–24 months
Lentil soup, dal, or lentil bolognese the way the family eats it, cooked very soft. Whole lentils are fine once they squish easily.
Needs special prep: low
choking risk in its raw or whole form
Cook until each lentil squashes easily, and serve moist, mashed, or bound into patties.
Well-cooked lentils are tiny, flat, and soft enough to mash with gums; undercooked ones stay firm, and dry patties crumble.
Nutrition
- Contains plant iron and protein.
- A source of fiber and folate.
Preparation tips
- A squeeze of lemon or some tomato is a nice pairing: vitamin C improves iron absorption.
- Red lentils need no soaking and turn creamy in about 20 minutes.
Sources
- American Academy of Pediatrics · HealthyChildren.org: Starting Solid Foods
- NHS Best Start in Life · Weaning
This is general information, not medical advice. Read our disclaimer and methodology.
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