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“This recipe is a favorite for bringing to a pot-luck or group meeting! I discovered it while searching for something that was healthy, tasty, and food allergy friendly. The group I was serving included people who were vegetarian, vegan, gluten free, and dairy free. Whenever I serve this hearty dish, people ask for the recipe so I am very excited to share it here on the Doctor Yum website!” - Wendy Cannon, a cooking instructor at the Doctor Yum Project kitchen
Rinse and drain lentils. Heat oil in a large pot over medium heat.
Add mustard and cumin seeds to hot oil and stir until they begin to pop. Then add onions, garlic, and ginger. Saute until onions are golden, about 5 minutes.
Add ground cumin, turmeric, cayenne, celery, carrots, and potatoes. Continue to cook for another 5 minutes.
Mix in lentils, zucchini, squash, water, coconut milk, and tomatoes. Bring to a boil, turn heat to low, cover and simmer for 60-75 minutes until potatoes are soft. Stir occasionally and add sea salt.
Serve with optional garnishes (Greek yogurt, fresh cilantro) and additional salt to taste. For a hearty meal, serve over white or brown rice.
This is a great dish for babies in all stages of feeding. Lentils, especially the orange kind that turn yellow cook fast and break down easily. For babies, cook lentils until they are soft and easy to smash .Once they are this consistency you can puree a portion to a more smooth texture for newer eaters, or leave some texture as your baby advances. The spices are interesting and not to strong for your baby and will give her a chance to experience new flavors. Older babies and toddlers may enjoy small bits of bread dipped into the lentils or a bit of the lentils and brown rice smashed together and formed into tiny balls they can pick up.