1. Rinse the quinoa and lentils separately under cold running water until the water runs clear.
2. Cook the quinoa: place the rinsed quinoa in a small saucepan with 120 ml water, bring to a gentle boil, then reduce heat, cover and simmer for about 12–15 minutes until the water is absorbed and the grains are tender. Remove from heat and let sit covered for 2 minutes, then fluff with a fork.
3. Cook the lentils: place the rinsed lentils in a saucepan with 240 ml water, bring to a gentle boil, then reduce heat and simmer for about 15–20 minutes until very soft and breaking apart. If you are using split red lentils they may take 10–15 minutes; whichever type you use, cook until very soft so they mash easily.
4. Prepare the spinach: wash the spinach well, then place in a steamer basket over simmering water for 1–2 minutes until wilted and bright green. Remove and chop finely once cool enough to handle.
5. Drain any excess water from the lentils and quinoa. In a mixing bowl combine the cooked quinoa and cooked lentils and mash lightly with a fork or a potato masher to help them bind together while leaving some texture suitable for baby-led weaning.
6. Fold the chopped spinach into the quinoa–lentil mixture until evenly distributed. Allow the mixture to cool briefly until it is warm, then shape with clean hands into small finger-sized sticks or small patties about 3–4 cm long that a baby can grasp. Press gently so they hold together; the natural starch and mashed lentils help bind the mixture.
7. To set the shapes, place them on a parchment-lined baking tray and bake in a preheated oven at 180°C for 12–15 minutes until just set and slightly firm to the touch. Alternatively, if you prefer not to bake, press the mixture into a small silicone muffin tray and chill in the fridge for 20–30 minutes until firmer.
8. Always cool to lukewarm and check temperature and texture before offering to the baby. Offer pieces that are large enough for the baby to hold but soft so they can gum them with the gums; supervise all meals closely.

Summary

Soft, mild lentil and quinoa fingers with spinach made without added salt or seasonings, designed for baby-led weaning for babies around 4–10 months who are ready for soft finger foods.

Storing

Store cooled pieces in an airtight container in the refrigerator for up to 48 hours. You can freeze shaped pieces on a tray for up to 1 month, then transfer to a freezer bag; reheat thoroughly and cool to lukewarm before serving.

Allergies

This recipe contains lentils and quinoa; check for any known legume or seed/grain sensitivities. Introduce new foods one at a time and watch for any reaction.

Side effects

Some babies may experience mild gassiness when first trying legumes; serve small amounts and observe. Always supervise the baby while eating and ensure pieces are soft enough to mash with gums to reduce choking risk.