Mild red lentil dal

• 200 g (1 cup)dried red lentils
• 1onionfinely chopped
• 1 can (400 g / 14 oz)chopped tomatoesno salt added
• 750 ml (3 cups)water
• 2 handfuls (60 g / 2 oz)spinachoptional
• 2 clovesgarlicfinely minced, optional
• 1 tspgrated fresh gingeroptional
• ½ tspground turmeric
• ½ tspground cuminoptional; if your child has a peanut allergy, read the cumin page first
• 1 tbspvegetable oil

Steps

1. 1Wash your hands. Tip the lentils into a sieve, pick out any small stones, and rinse them under running water. Rinse and peel the onion, then chop it finely. If you use fresh ginger, rinse it, peel it and grate it very finely, throwing away any stringy bits. Rinse the spinach, remove any thick stems and chop the leaves very finely.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion gently for about 10 minutes, stirring, until very soft and see-through. Add the garlic, ginger, turmeric and cumin and stir for 1 minute, without letting them brown.
3. 3Add the lentils, tomatoes and water. Bring to a boil, then simmer, partly covered, for 20 to 25 minutes, stirring now and then, until the lentils fall apart into a thick mash. Add a splash of water if it starts to stick. Don't add salt.
4. 4Stir in the spinach for the last 2 to 3 minutes, until it's wilted and very soft.
5. 5Take your baby's portion out now, before any salt, chili or other seasoning goes in. Mash or blend it to a texture your baby can manage, and check there are no stringy bits of ginger or dry clumps of spice. Spread it in a shallow bowl to cool, and stir. Check it's only just warm before serving.