Tuesday, October 25, 2011

Rustic Red Lentils with Potatoes, Carrots & Apple

YUM... Hence the adult fork next to the toddler spork.

Note: This dish can simply be turned into baby food (9 mos +) by pureeing in a food processor before serving.

This little rustic creation is perfect for a chilly, overcast day. The combination of silky red lentils, creamy red potatoes, carrots, sweet apple and a hint of maple syrup and cinnamon might have you diving in before your little one gets a bite. Who says "toddler food" can't feed us too?

1 cup red lentils
4 cups water
1 large red potato, chopped (or 2 small ones)
1 large carrot, peeled & chopped
1 apple, peeled & chopped
1 TB maple syrup
1 tsp cinnamon

Combine water, potatoes and carrot together in your pot and bring to a boil. Add red lentils and reduce heat to simmer (med-low to low), cover and cook for about 10 minutes. Add chopped apple and cook for about 5 minutes more or until soft. Turn off heat and add maple syrup and cinnamon and stir to combine. If you still have water left in your pot (I did), simply pour into a strainer to remove excess water.

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