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Baby Friendly Lentil And Veggie Dhal

Community Member
April 21, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Baby Friendly Lentil And Veggie Dhal

Ingredients

for 2 servings

  • ½ cup red lentils (75 g), washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.
  • 1 cup butternut squash (205 g), diced
  • 1 cup sweet potato (225 g), diced
  • vegetable stock, 1 stock cube dissolved in 500ml hot water.
  • 1 tablespoon tomato puree
  • 1 teaspoon turmeric
  • chili powder, to taste, optional
  • 1 tablespoon curry powder, adjust to taste
  • salt, to taste
  • 1 teaspoon ginger, grated
  • 1 cup spinach (40 g)
  • ¼ cup coconut milk (250 mL)
  • 1 teaspoon cilantro, for garnish

Nutrition Info

  • Calories 264
  • Fat 7g
  • Carbs 46g
  • Fiber 11g
  • Sugar 8g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
  2. Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.

Ingredients

for 2 servings

  • ½ cup red lentils (75 g), washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.
  • 1 cup butternut squash (205 g), diced
  • 1 cup sweet potato (225 g), diced
  • vegetable stock, 1 stock cube dissolved in 500ml hot water.
  • 1 tablespoon tomato puree
  • 1 teaspoon turmeric
  • chili powder, to taste, optional
  • 1 tablespoon curry powder, adjust to taste
  • salt, to taste
  • 1 teaspoon ginger, grated
  • 1 cup spinach (40 g)
  • ¼ cup coconut milk (250 mL)
  • 1 teaspoon cilantro, for garnish

Nutrition Info

  • Calories 264
  • Fat 7g
  • Carbs 46g
  • Fiber 11g
  • Sugar 8g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
  2. Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.

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