Green Lentils

Green lentils may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Green lentils are whole lentils harvested before they fully mature and dry, which gives them their characteristic green color, mild peppery flavor, and slightly firmer texture compared to red or yellow split lentil varieties. They are eaten across the globe and appear in a wide variety of traditional dishes, from the lentil soups of Turkey and Lebanon, to mejadra (or mujaddara) of the Levant (lentils and rice cooked with caramelized onion), to the hearty lentil stews of France and Italy, and more. Note that these standard green lentils differ from Puy lentils, a distinct variety of smaller, speckled French green lentil.

No. Green lentils present a low choking risk when safely prepared for a child's age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve green lentils in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Las lentejas no se reconocen como un alérgeno común en los Estados Unidos. Sin embargo, la alergia a las lentejas es posible.^{[1] [2]}En España, por ejemplo, la alergia a las lentejas afecta a una parte significativa de la población pediátrica.^{[3] [4]}

Ser alérgico(a) a otras legumbres, en particular a la arveja (chícharo, guisante) y al garbanzo (y, en menor medida, al maní (cacahuate, cacahuete)), puede aumentar el riesgo de alergia a las lentejas.^{[5] [6]} Sin embargo, la reactividad cruzada entre legumbres se observa con más frecuencia en las pruebas de sangre y de piel que en la práctica. Los (las) niños(as) con alergia a las lentejas no necesariamente deben evitar todas las demás legumbres. Las personas con alergia al polen de abedul o con síndrome de alergia oral (Oral Allergy Syndrome) —también llamado síndrome de alergia alimentaria por polen— pueden ser sensibles a las lentejas. ^[7] El síndrome de alergia oral suele provocar picazón, hormigueo o ardor de corta duración en la boca, y es poco probable que cause una reacción peligrosa. Cocinar las lentejas por completo puede ayudar a minimizar la reacción.

Yes. Green lentils are rich in complex carbohydrates, fiber, and plant-based protein. They also provide iron, zinc, folate, potassium, magnesium, and B vitamins, nutrients that support growth, neurodevelopment, and immune function.

Yes. Canned green lentils are a convenient alternative to dried cooked lentils and are already soft enough for babies in most cases. If you serve canned green lentils regularly, opt for a low-sodium version or rinse thoroughly to reduce sodium levels. Check the label for added ingredients, which may include common allergens.

Yes, babies can have mejadra modified for their age and ability as soon as they are ready for solids. Mejadra (also called mujaddara, among other names) is a traditional dish across Southwest Asia made from green or brown lentils and rice (or sometimes bulgur wheat) cooked together and topped with deeply caramelized onions. Wheat is a common allergen, so if the recipe uses bulgur, make sure that wheat has been safely introduced first. For babies 6 months and up, chop the onions and mash the lentils, then mix the ingredients together thoroughly so that the meal becomes more scoopable. It’s fine to share mejadra seasoned with whatever spices the family enjoys.