Braised Black Beluga Lentils and Veggies
A nutrient-dense comfort food that the entire family can enjoy - including baby!Stage 2+
Equipment
- Stove
- Veggie Peeler
- Strainer
- Mesh Strainer (optional)
- Cutting Board
- Chef's Knife
- Garlic Press or Mallet
- Medium Stock Pot
- Food Processor
Ingredients
- 3 cups Black beluga lentils can sub in brown lentils
- 1 bunch Organic curly kale approx. 3 cups of leaves
- 4 large Carrots about 3.5 cups diced
- 1 cup Yellow Onion 2 small onions
- 1/3 cup Extra virgin olive oil
- 1 T Madras Curry Powder we use a salt-free version
- 2 cloves Peeled Garlic
- 1/4 tsp Salt optional
- 5 cups Vegetable stock
Instructions
- Carefully sort/examine lentils - look for rocks or other debris
- Rinse lentils and strain in mesh strainer (add pic)
- Remove skin and chop onion in large chunks
- Finely dice onion in food processor along with garlic cloves
- Wash carrots and kale
- Cut leaves off of kale stems and put in food processor until finely chopped
- Peel carrots, chop in chunks and put in food processor until finely diced
- Add Olive oil to pot and bring to medium heat
- Add carrots, onion and garlic and let Sautee for about 7-8 minutes until veggies are softened - stirring frequently
- Stir in lentils
- Add veggie stock and kale and stir
- Reduce heat to medium-low, cover and let simmer for 35 40 minutes until lentils are soft, but still hold their shape
- Serve warm for everyone 10 mos. +
- For families with babies eating stage 2 foods (typically 7-9 mos.), set aside desired amount and let cool.
- Once cool add to food processor or blender and puree to desired consistency.
- Reheat and serve to baby after feeding breastmilk or formula.
Notes
This dish is great with oyster crackers or warm, crusty bread and butter.
We purchase a lot of our organic produce from Imperfect Foods! They deliver right to our doorstep each week and help prevent food waste! We highly recommend them