
From 6 months · 1 serving · 25 min
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Cook lentils until completely soft and mash them smooth, on their own or stirred into a thicker purée. They mix well with vegetable or meat purées.
Smooth mash or a thick purée. No whole intact lentils.
Cook lentils until very soft so they squash easily between two fingers. Whole legumes can be a choking hazard, so mash them, especially early on.
Use soft or silken tofu. Mash it smooth and stir into purées, or cut firmer tofu into finger-length strips a baby can grip in a fist. Tofu takes on the flavor of whatever you mix it with, so blend it with fruit or vegetable you have already introduced.
Smooth mash stirred into a purée, or finger-length strips of firmer tofu.
Tofu is soft and low-risk, but a firm or extra-firm block cut into large cubes can still be a mouthful. Keep pieces small and soft, and let any firmer tofu stay graspable rather than slippery and round.
Stir a small drizzle of olive oil into a smooth purée or soft mash to add calories and richness. Use it as a cooking fat for vegetables or grains, or fold a little into the finished food just before serving.
No cutting needed. Mix a small amount evenly through the food.
Garlic adds depth to early meals without any salt. Finely mince or mash a small amount and cook it soft into purees, mashed vegetables, beans, or sauces. It is a seasoning rather than a finger food, so a little stirred through a dish is all a baby needs. Skip raw garlic and whole cloves at this stage.
Finely minced or mashed and cooked soft into a dish; not a standalone piece.
See the full guide for Green Onion
A simple bowl of cooked lentils topped with golden garlic-oregano tofu and rings of leek or green onion.

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Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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