Stage 1 · 6mIndian25 min2 servings · ~90 g each
Masoor Dal with Spinach
Red lentils with blended spinach — a double dose of plant iron and folate.
Contains: Milk
Good for:
Growth
Ingredients
- 2 tbsp red lentils25 g dry
a handful of spinach (cooked)30 g cooked
2 tbsp chopped tomato20 g raw
½ tsp ghee3 g raw
a pinch of cumin0.3 g dry
Breast milk, formula or water used to adjust texture is not counted in nutrition.
Method
- 1
Rinse lentils and simmer with tomato and 250 ml water for 15 minutes until soft.
- 2
Add spinach for the last 3 minutes.
- 3
Blend smooth; stir in ghee and cumin.
How to serve
Blend smooth.
Storage
Fridge up to 2 days in a sealed container, or freeze in ice-cube trays up to 1 month. Reheat until steaming, stir, and cool before serving.
Tips
- Tomato adds vitamin C which helps absorb the iron from lentils and spinach.