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–+ servings

Soft Lentil Rice Bowl for Toddlers

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Welcome to the delightful world of baby meals! This Soft Lentil Rice Bowl is designed with your little one in mind—tender, nutritious, and packed with simple flavors that are gentle on tiny tummies. The lentils and rice are cooked to perfection, making for a soft, easy-to-eat dish that toddlers will love. Feel free to adapt the seasonings or mix in your child's favorite vegetables for a personal touch!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: From 12 to 24 Months
Cuisine: Global
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g lentils (red or yellow)
  • 150 g white rice
  • 600 ml water
  • 1 small carrot, diced
  • 1 small potato, diced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • a pinch salt
  • Chopped spinach or kale optional
  • a small dollop plain yogurt optional

Equipment

  • Medium pot
  • Chef's knife
  • Heatproof mixing bowl
  • measuring cups
  • Serving spoon

Method
 

  1. Rinse the lentils and rice under cold water until the water runs clear.
  2. In a medium pot, combine the lentils, rice, diced carrot, and diced potato with the water. Bring to a boil over medium heat.
  3. Once boiling, reduce the heat to low, cover, and let simmer for about 20-25 minutes, or until everything is soft and well-cooked. Stir occasionally to prevent sticking.
  4. Remove from heat and let it rest for about 5 minutes. Stir in the olive oil and cumin, if using, for added flavor.
  5. Allow the mixture to cool slightly, and then mash or chop into smaller bites as needed for your toddler.
  6. Serve in small portions and enjoy this nutritious meal!

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 6gFat: 4gSodium: 10mgPotassium: 250mgFiber: 5gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

This recipe is wonderfully versatile! You can substitute the lentils or rice with similar grains your baby enjoys, such as quinoa or barley.
Feel free to mix in any finely chopped vegetables for extra nutrients—bell peppers or zucchini work well.
Store any leftovers in an airtight container in the fridge for up to three days, or freeze in small portions for quick meals later on.
Happy cooking!

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