Turmeric Lentil & Avocado Puree

6 months+

Lentils are one of the best foods for heart health - a large study following 16,000 adults found the regular intake of beans and lentils to be associated with a 82% reduction in mortality from heart disease! Their high soluble fiber, magnesium and folate content is responsible for the cardioprotective effects. Lentils are complex carbohydrates, providing sustained energy without a spike in blood sugar so they are great for weight management without compromising satiety. They are also an excellent source of protein, iron and B vitamins. Avocados are potent anti-inflammatory foods, rich in anti-oxidants and a source of excellent quality fat that aids in keeping inflammation in check and prevents heart disease making this genuine, creamy baby superfood in a bowl!

4 4oz baby food servings

1/2 cup split yellow lentils or moong daal (easily found in Indian grocery stores)
Pinch or 1/8 teaspoon ground turmeric
Pinch or 1/8 teaspoon hing or asofateida, found in Indian grocery stores (optional but great for digestion of lentils)
1 ripe avocado

Wash the lentils thoroughly and discard the water. Do this 2-3 times. Add fresh water and soak for 30 minutes, especially important if not using a pressure cooker.

If using a regular pot, bring the lentils, turmeric, hing and 2 cups of water to a boil on high heat, about 5 minutes, skimming off any foam that arises. Boil vigorously for 5 minutes continuing to take off foam. Lower to a simmer and cook partially covered for 30 minutes until the lentils have dissolved. If using a pressure cooker, cook lentils with 1 cup of water, turmeric and hing on a high flame for 5 minutes (1-2 whistles)  and then on a medium- low flame for 15 minutes. 

Once the lentils are cooked, add in the avocado and smash or blend for a smoother puree. Serve baby right away and freeze the rest for later. Alternatively, spice up the leftovers with salt, cumin, cayenne and lime for a delicious mommy lunch.