Toddler Nutrition - Making Healthy Meals for Kids

1 cup tomato juice
1 cup vegetable (or beef) stock
1 cup canned chickpeas, drained and rinsed
1 medium potato, diced
1/4 cup red lentils, washed
1 medium carrot, chopped
1/2 small onion, chopped
1/2 cup finely chopped green pepper
1 clove garlic, minced
* 1 tbsp chili powder (add after you have removed your child's portion)
1/4 tsp salt
1/4 tsp freshly ground black pepper

1. In a saucepan, combine tomato juice, stock, chickpeas, potato, lentils, carrot, onion, green pepper and garlic. Cover and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until vegetables and lentils are tender. Stir frequently, since the mixture has a tendency to stick as it thickens.

2. Taste and adjust flavor by adding chili powder, salt and pepper; cook for another 5 minutes and serve with cooked white or brown rice or toast.

Makes 31/2 cups.

Nutritional Analysis (per 1/2 cup)
Energy: 100kCal
Protein: 5 g
Carbohydrates: 19 g
Fat: 1 g
Fiber: 4 g
Calcium: 30 mg
Iron: 2 mg
Sodium: 324 mg

Recipe reprinted with permission from Better Baby Food, Second Edition, by Daina Kalnins and Joanne Saab, Robert Rose Inc. 2008.

Meet our expert:

Joanne Saab, RD is a registered dietitian who practices in pediatrics at McMaster Children's Hospital in Hamilton, Ontario. Joanne is co-author of three books in conjunction with the Hospital for Sick Children: Better Food for Kids, Better Food for Pregnancy and the best-selling Better Baby Food. (A new, second edition of Better Baby Food is now available.)

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