Baby food recipes
Red lentils, a common protein source in Ethiopia, are cooked with teff flour to thicken this porridge, which supports babies’ iron and protein needs. The right cooking balance between the two ingredients determines the porridge’s consistency.
Put the rinsed red lentils and one 200 ml measure of water in a pot. Boil for 15 minutes, until tender.
Mash the cooked lentils with the remaining water until smooth. Stir in the teff flour, making sure no lumps form, and cook over low heat for 10 more minutes.
When the porridge slowly slides off a spoon, remove it from the heat. Let it cool until lukewarm before feeding it to the baby.
Do not pour the teff flour directly into the boiling lentils. First mash the lentils, then slowly stir in the flour; otherwise, it may form lumps that you will need to strain out.
Tef ununu suyla önceden karıştırmadan direkt kaynayan mercimek tenceresine döktüm, kıvamı bozulup bir kısmı topaklandı ve süzgeçten geçirmek zorunda kaldım. Tarifte yavaşça karıştırarak ekleyin yazıyor, bir dahakine dikkat edeceğim.
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