Lentil-Pumpkin Rice Pudding

Name: Lentil-Pumpkin Rice Pudding
Yield: Makes about 2 cups (500 mL).
Ingredients: 1/4 cup (50 mL) red lentils; 2/3 cup (150 mL) rice milk; 1/4 tsp (1 mL) cinnamon; 1 cup (250 mL) cooked white or brown rice; 1 ripe banana, chopped; 1/3 cup (75 mL) mashed pumpkin (not pie filling)

This subtly sweet pudding uses the natural sweetness of ripe bananas and pumpkin purée to balance the rice and lentils, providing a nutritionally balanced and delicious meal for baby. Lentils are a source of iron, which is important for making red blood cells, while pumpkin and banana provide important vitamins and minerals including potassium and vitamin A, which are factors in normal growth and development.

Yield

Makes about 2 cups (500 mL).

Ingredients

1/4 cup (50 mL) red lentils
2/3 cup (150 mL) rice milk
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) cooked white or brown rice
1 ripe banana, chopped
1/3 cup (75 mL) mashed pumpkin (not pie filling)

Directions

In medium saucepan over medium heat, combine lentils, milk and cinnamon and simmer, stirring occasionally, until lentils are soft, about 15 minutes. Stir in rice and cook 15 minutes.
Remove from heat. Transfer to blender or food processor and process with banana and pumpkin until smooth.

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