This dish has always been a hit with my daughter. I first served it to her when she was around 7 months and she has been regularly enjoying it ever since! It is super easy to make, using store cupboard ingredients, and produces a tasty, savoury dish but without any salt. I always keep portions of this dish in my freezer because even if my daughter is feeling poorly or teething, I know that she will eat some of this nutritious dahl. This yielded four portions for my daughter.
- Small glug of oil (olive, nut or any other)
- 1/4 onion, chopped finely
- 1 small garlic clove, chopped or crushed
- 1 carrot, chopped into small chunks
- 150g red lentils
- 50g quinoa
- 1 heaped tsp tomato puree
- 1/2 teaspoon ground cumin
- Fry the onion, garlic and carrot in oil for a few minutes.
- Wash the lentils and then add them to the pan together with 500ml water, the tomato puree and cumin. Stir, bring to the boil and simmer with the lid on for around 5 minutes. The lentils should be partly cooked at this stage.
- Add the quinoa, 100 ml of water and simmer for another 10-15 minutes. Stir occasionally.
- This dahl is ready when both the lentils and quinoa are cooked. The consistency is like a thick soup but you could add more water if you preferred to have a more fluid dish. I sometime serve this dahl with grated cheese melted on top.