1. Prepare ingredients: rinse 30 g dried lentils and 20 g rice under cold water until the water runs clearer. Wash 60 g carrot, peel if you prefer, and cut into 5–7 cm long sticks about 1–1.5 cm thick so a baby can grip them. Remove the tough kale stems from 10 g kale and tear or chop the leaves into manageable strips.
2. Cook rice and lentils: place the rinsed lentils and rice in a small saucepan with about 300 ml water. Bring to a gentle boil, then reduce to a low simmer and cook uncovered for about 15–20 minutes until the lentils and rice are very soft and most of the water is absorbed. Keep an eye and add a splash of water if they risk sticking. Drain any excess water—texture should be soft but still hold some structure (not a smooth puree).
3. Steam vegetables: while the grains cook, steam the carrot sticks for about 8–12 minutes until a fork goes in easily but they still hold their shape. Add the torn kale leaves for the last 2–3 minutes of steaming so they are wilted and soft.
4. Combine and shape: transfer the cooked rice and lentils to a bowl. Finely chop or grate about half of the steamed carrot and finely chop the steamed kale; mix into the rice–lentil mixture. Lightly mash with a fork so the mixture sticks together but remains lumpy and textured (not a smooth puree). With clean hands, form small finger-sized patties or logs about 3–4 cm long and 1–1.5 cm thick—size the pieces so your baby can grasp them easily.
5. Set the shapes: to help them hold together, place the shaped patties on a baking tray lined with parchment and bake in a preheated oven at 180°C for 10–12 minutes until just set (no added oil or seasoning). If you prefer not to use the oven, steam the shaped patties for 6–8 minutes until firm. Either method firms the outer surface while keeping the inside soft for gum-friendly chewing.
6. Cool and serve: let the pieces cool until lukewarm. Offer one piece at a time and always supervise closely during meals. Test a piece yourself first to make sure it is soft enough to squish between your fingers and will not be a choking risk.
7. Feeding notes: if any of these foods are new to your baby, introduce them one at a time on different days and wait 2–3 days between new foods to watch for any reactions. Continue to offer breast milk or formula as usual for this age range.

Summary

This baby-led weaning lunch uses only carrot, kale, lentil and rice. The recipe makes small, soft finger-sized patties and steamed carrot sticks suitable for babies learning to hold and chew solids. No salt, oil or seasonings are added—consistent with infant feeding guidance.

Storing

Refrigerate cooled patties in an airtight container for up to 48 hours. Reheat until steaming hot then cool to lukewarm before serving. You can also freeze shaped patties on a tray until firm, then transfer to a freezer bag for up to 1 month; reheat from frozen until hot throughout and cool to serving temperature.

Allergies & Notes

Lentils are legumes—watch for any family history of legume allergies. Introduce each ingredient separately for the first time. Kale and lentils can cause increased wind in some babies; monitor tolerance.

Side effects & Safety

Always supervise the baby while eating and offer appropriately sized pieces. Ensure pieces are soft enough to squash between thumb and forefinger to reduce choking risk. If your baby gags, stay calm—gagging is a normal reflex during early feeding stages; do not force-feed.