Dhal of coral lentils cooked in coconut milk and bulghur with coriander

Margaux's first Indian Meal!
I loved the idea of giving Margaux the opportunity to try new spices while making it all within the proportions that are right for a 12 months old baby.

This is a recipe from Jenny Carenco, "Mon livre de recettes pour Bébé"

Babies 12 months and up
This makes 5 dinners which you can freeze

Ingredients:

• 3dl/10 oz of coral lentils
• 5 tomatoes
• 4 carrots
• 25cl/8.5 oz coconut milk
• 1/2 teaspoon minced garlic
• 1 tablespoon sunflower oil
• 1 teaspoon tomato paste
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon ginger
• 200g/7oz bulgur
• 5 leaves of fresh coriander, minced

- Wash the carotts and tomatoes. Peel the carrots and dice them. Cut the tomatoes in cubes.
- In a saucepan, cover the lentils with water and bring to a boil. Cook at medium heat for 10 mns then drain.
- Put the bulgur in saucepan with 14oz water, bring to a boil and let cook for 10mns at medium heat (the water will have been absorbed).
- In a pan, heat the sunflower oil and garlic, cook for a minute then add the carrots and tomatoes. Add the spices and tomato paste then mix in well.
- Add the coconut milk and let cook for 10 mns. you can mix with a blender if your abby prefers a thinner texture.
- Add the lentils
- Serve with the bulgur topped with fresh coriander leaves, thinly sliced