It has been a long week with a poorly Owen… hence the lack of posts on here. He had the three-day fever virus and did not get better until saturday. After that he decided to throw a two-day tantrum and was pretty much screaming non stop for 48 hrs. Not much sleep for us! He is finally back to his old self now and we celebrated with a lovely walk in the spring sunshine!
As always I have been making loads of baby food this weekend. He did not lose his appetite, even with a high fever! On saturday I made some spaghetti Bolognese for Stu and I. Before adding any stock I put 1/4 of it in a separate pan. I blended the bolognese smooth before adding cooked spaghetti which I just pulsed for a short moment to get small bits of spaghetti. Owen is getting on really well with different textures and tries to chew everything before he swallows.
Our fridge is full of meat-dishes for Owen so today I mixed it up and made Daal for the first time. I love this type of healthy food! I made a baby version too which isn’t too bad either… This is a big batch! Quarter it if you want to make a small batch, it will still be enough for 2-3 baby portions.
1 yellow onion
1 crushed garlic clove
1 tbsp grated ginger
2 cinnamon sticks
1/2 tsp ground cardamom
1 tsp turmeric
400 g chopped tomato
250 ml coconut milk
230 g red lentils
Chop the onion and fry in a pan with the ginger and garlic until it starts to get a little bit of colour. Add the cinnamon stick, cardamom and turmeric to the pan and fry for a short moment. Add the chopped tomato and coconut milk and give it a stir. Bring to boil. Add the lentils and let everything simmer, lid on, for 10-15 minutes until the lentils start to go soft. Add water if needed as the soup can get quite thick. Pick out the cinnamon sticks and blend everything to a smooth texture.
If you want to try this recipe for yourself (and you should!) add one chopped red chili and 1-2 cubes of chicken stock. Stir in some fresh spinach towards the end.