While we mostly eat French Blue Lentils at home, I have come to purchase red lentils (lentilles corail, in French) to add them in vegetable soups. Red lentils cook very fast and, therefore, don't "hold" as well as green or blue lentils and the few times I have tried not to overcook them, I failed.
Just because, you know,
Because just plain red lentils puree would be too difficult to swallow for an infant or toddler, I mix it with cauliflower. The cauliflower taste is subtle because the lentils tend to take over. It's a great way to make your little ones eat cauliflower (I should try this dish on my husband!!) If you wanted to add spices, you could add cumin to make it more flavorful. You could also make it a little bit more watery (soup-like) and add whole-grain couscous for a full-protein meal. Bon Appétit!
- Red lentils (about 1 cup dry)
- 1 small cauliflower head, washed and cut into florets.
- salt, pepper
- cumin powder (optional)
- In a pot, boil the cauliflower and the red lentils together.
- Drain the vegetables, keeping the cooking water.
- Blend and add cooking water back to achieve desirable consistency
- Add salt, pepper and cumin.
- I used my pressure cooker and it cooked in less than 5 minutes
- If you cook too much, you can freeze the leftovers to serve in on another day.