CityPages Kuwait June 2016 Issue June 2016 | Page 62

YUMMY FOR THEIR LITTLE TUMMY:

RAMADAN SPECIAL
Lentils are one of those ingredients
we all have at home, especially
during Ramadan. They are a
perfect food for baby as they are
creamy, tasty and oh so healthy!
Lentils are a healthy baby food as
they contain iron, protein and are
high in fiber. Lentils also contain
a myriad of minerals as well as B
vitamins. This tiny little legume
will offer your growing baby a
lot of important nutrients.

Preparing lentils for homemade baby food is very easy;
simply follow the cooking instructions on the package
and then make additions as desired.
Lentils come in all colours and sizes. Some lentils cook
faster and smoother while others are more firm and
textured and take longer to cook.

Sherifa Alasousi
Owner of Sugar Box Bakery and
winner of ‘Let's Cook’ competition
in 2014, Sherifa loves exploring
new flavors as well as new places.
Having a baby changed her life,
particularly when it came to food,
but she soon realized that for a
healthy baby, you just need to cook
with love.

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JUNE, 2016

Red lentils cook faster and are smoother than other
types of lentils. Red lentils are best for soups and
purees and this makes them a great choice for baby
food. It is thought that the red lentil will not cause gas
as easily as other lentils because of the lower level of
fiber. Red lentils should not be confused with Masoor
Dal. Masoor lentils are typically sold split and they also
cook fast and mushy. In my experience, Masoor Dal
has a spicy flavour that red lentils and Moong Dal do
not.
Brown lentils are those most commonly found in your
local grocery store. They are more like a khaki-green
colour but they are technically called brown lentils.
Like red lentils, bro wn lentils will cook up mushy and
would be a good choice for baby soups and baby food
recipes.
Yellow Lentils (Moong Dal, Mung Bean) are my
favourite. In Ayurvedic medicine, Moong Dal is said
to be wonderful for children, elderly people and those
who are ill because it is so easily digested. Moong Dal
cooks into a nice mushy texture. However, you may
keep these lentils if you add a bit of oil to the cooking
water. As with red lentils it is said that the yellow
lentils, or Moong Dal, tend to cause less gas.

Lentils with Carrots and Brown Rice
Ingredients:
•2 cups of water
•3/4 cup of red split lentils
•1/2 cup peeled and diced carrots
•1/4 cup brown rice
Directions:
Step 1: Combine all ingredients in a large saucepan.
Bring mixture to a boil and then simmer for
approximately 20 minutes.
Step 2: Check on the level of the water and add water
as needed. The mix will be finished when the rice
is cooked, the carrots are soft and the lentils have
‘melted’.
Cream of Spinach Lentils
You can make cream of spinach with lentils over
brown rice very easily and quickly. This dish would
not be appropriate for babies under 10 months old.
Prepare lentils according to package directions. Be
sure to clean and sort the lentils to ensure that ‘garden
bits’ such as small pebbles are not present.
Make the Cream of Spinach recipe as shown below
and then mix with the lentils. You may also mix and
then serve over brown rice.
Ingredients:
1 1/2 pounds fresh spinach
2 tablespoons finely chopped or grated sweet onion
1 small clove garlic, minced
2 tablespoons olive oil
1 cup plain yogurt
salt and freshly ground black pepper, to taste
2 teaspoons minced fresh basil
Directions:
Wash the spinach well, trim, and chop or tear it into
pieces; place in a large saucepan. Add the sweet onion
and garlic and cook over medium heat, covered, for
about 5 minutes. Shake the pan frequently to keep
vegetables from scorching.
Drain the vegetables well, then add the olive oil and
continue to cook for 3 minutes, stirring constantly.
Remove from the heat, stir in the yogurt and season
with salt and pepper. Stir in basil and serve hot.