It has been a hectic day, but then, they are always the most rewarding. We had a good swim at the local pool and all piled back to mine afterwards for a mini birthday party for one of my friends. I spent the day before preparing a few treats for us all to enjoy. OK, so you might not call lentil and spinach dahl or agar jellies a treat, but the babies loved it, which was so great to watch.
I also made my first attempt at a totally boring ultra healthy carrot cake! No sugar, no butter, wholemeal flour…OK, so you might not call that much of a treat for the grown ups either, but it seemed to go down well too.
Then again, maybe they were just being polite! It was moist from the carrots and coconut oil and naturally sweet from the agave and pineapple chunks. I will definitely make it again.
The recipe for the agar jellies can be found here. And the carrot cake is here. Which leaves the lentil recipe for today…I can hear the disappointment already, but honestly this was so tasty, the sweet potato and light curry flavour were delicious. Please…don’t despair!
I love lentils, packed full of protein, vitamins, minerals and fibre. Combined with the iron rich, vitamin and folic acid filled spinach and the sweet potato which is a complex carbohydrate with masses of dietary fibre and beta-carotene. It is such a nutritious but tasty meal…try it!
The quantities here make 2-3 baby portions, so you can scale up as you please, as I did, you can also add more garam masala if you prefer a stronger flavour.
1/2 onion finely chopped
1 large sweet potato cubed
1 big handful spinach leaves
50g dried red lentils
1tsp heaped garam masala
Gently fry the onions and garam masala in a little olive oil for 5 minutes.
Add the red lentils, cover with cold water and bring to the boil. (I also used 1/4 teaspoon of vegetable bouillon stock powder but this is optional)
Lower to a simmer and cook for 15 minutes.
Add the sweet potato cubes, and ground black pepper, bring back to simmering point and cook for another 15 minutes.
Make sure it doesn’t boil dry, but by the end of the the total 30 minutes cooking time, you want most of the liquid to have been absorbed or evaporated, add water during cooking to keep things bubbling but not swimming!
Remove the tough stalks from the spinach, then slice into thick strips or just add whole to the mixture. Stir the spinach through the dhal and allow it to wilt and soften down for a few minutes.
The spinach will wilt and make the sauce thinner, so I removed a little liquid to make it a bit thicker and more baby friendly.
Honestly, I will say it again, this was really tasty, I will be making it for the family next time.
- Carbohydrates in Sweet Potatoes VS. White Potatoes (healthylifestylesliving.wordpress.com)
- Superfoods (vigourandvitality.wordpress.com)