61–72 months
Lentil bulgur bowl
Main mealPrep 20 minCook 26 minPortions: 5
Ingredients
- 1 cup red lentils
- 1 cup fine bulgur
- 1 onion
- a few sprigs of parsley
- 2 tablespoons olive oil
- 1 dessertspoon lemon juice
Method
- Cook the lentils in 2 cups of water for 20 minutes, until they break down.
- Take off the heat, stir in the bulgur, cover and leave 15 minutes to swell.
- Soften the finely chopped onion in the olive oil for 6 minutes and stir it in.
- Once cool, add the parsley and lemon juice and serve in a bowl.
Texture
A soft mixture with the bulgur fully swollen.
Serving
Serve at room temperature with a spoon.
Preparing for choking safety
The bulgur must swell completely — no firm grains are left.
Key nutrients
ProteinIronFibreFolate
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always quartered lengthways at this age. Whole nuts and popcorn are never given, though nuts can be used ground or as a smooth butter. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.