Quinoa and Red Lentil Soft Bowl

Ingredients

• -2 tablespoons dry, rinsed very well Quinoa
• -1 tablespoon dry, picked over and rinsed Split red lentils
• -2 tablespoons White potato, peeled and diced small
• -1/2 teaspoon Olive oil
• -About 3/4 cup, plus more if needed Water

Preparation

Before serving: Make sure everything is fully smooth, with no lumps, and serve seated under supervision.

1. 1Rinse the quinoa under cold water in a fine sieve until the water runs nearly clear, then drain.
2. 2Combine quinoa, red lentils, diced potato, and water in a small pot.
3. 3Bring to a gentle boil, then reduce to a low simmer, cover, and cook for about 20–25 minutes until the lentils have fully broken down, the quinoa is very soft, and the potato falls apart when pressed.
4. 4Remove from heat and let cool to warm or room temperature.
5. 5Transfer to a blender and blend until completely smooth, or press through a fine-mesh sieve to remove any quinoa hulls or lentil skins, adding a small splash of cooled boiled water if needed to reach a smooth, spoonable consistency.

Eating development

Serve warm but not hot, at a smooth, spoonable thickness that drops easily from a spoon. For a first introduction, offer a thin layer on a soft spoon. Once quinoa and lentils have each been introduced separately and tolerated, this can become a regular protein-rich meal.

Approved Israeli recipe