Red lentils
Usually introduced around 6 months
Prep warning
Cook until completely soft and serve without added salt. Many packaged lentil dishes are high in salt, so prepare from plain dried lentils for babies.
How to serve by age
6-9 months
Rinse red lentils, then simmer until completely soft and falling apart. Mash into a smooth, thick purée or stir through a vegetable mash so the texture stays spoonable. Cook without added salt. Pairing lentils with a vitamin C food, like a little mashed tomato or pepper, helps the body absorb their iron.
Serve as a smooth mash or thick purée. No whole, intact lentils at this stage.
9-12 months
Soft-cooked red lentils mash easily and make a good scoopable finger food as the pincer grasp develops. Serve them thick on their own, folded into mashed vegetables or soft-cooked grains, or as a soft no-salt dal. Keep cooking them very soft.
Thick mash or soft whole cooked lentils mixed into a carrier. Lightly squash any that still feel firm.
12-18 months
Red lentils can be part of soft family-style dishes now: dal, lentil soups, or folded into rice and vegetables. Keep them soft and moist, and keep added salt low, since young kidneys handle salt poorly.
Soft cooked lentils whole or lightly mashed within a moist dish.
Key nutrients
Common questions
When can my baby eat Red lentils?
Most babies can try Red lentils from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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