1. Prepare ingredients: rinse peas and cooked lentils. Trim fennel: remove stalks, cut the bulb into 3–4 cm thick sticks or wedges that a toddler can hold (soften later). If using long pasta shapes, break into shorter 3–4 cm pieces for easier self-feeding.
2. Bring a medium saucepan of unsalted water to a rolling boil. Add the brown rice pasta and cook following the package time but aim for very soft/tender (usually 7–12 minutes depending on shape). Brown rice pasta can take a little longer than wheat pasta; test by biting — it should be soft enough to mash with gums.
3. If using frozen peas, add them to the pasta pot in the last 2–3 minutes of cooking so they thaw and soften. If using fresh peas, add them at the same time as frozen or steam until tender.
4. While pasta cooks, put the fennel sticks/wedges into a small saucepan with about 30–50 ml water and simmer gently for 8–10 minutes until very soft and easy to squish between finger and thumb. Alternatively, place fennel in a steamer basket over the pasta pot for 8–10 minutes.
5. Warm the cooked lentils by adding them to the pasta pot for the final 1–2 minutes so they are heated through but keep their shape; you can slightly press or mash a few lentils against the pan to create a mix of whole and slightly mashed texture that’s easier for a baby to handle and gum.
6. Drain pasta and peas, reserving a tablespoon of cooking water. Add pasta, peas and lentils to a shallow mixing bowl. Gently toss with the cooked fennel and 5 g olive oil; if the mixture seems dry, add a little reserved cooking water to loosen. No added salt or strong spices — keep seasoning very mild for 10+ months.
7. Cool to a safe temperature. Serve pieces that are easy for a toddler to pick up: whole fennel sticks, short pasta pieces, small clusters of lentils and peas. Supervise closely while your child eats; check textures and size to reduce choking risk (soft, easily squashed pieces are ideal).

Summary

This baby-led weaning lunch combines soft brown rice pasta, tender fennel sticks, cooked lentils and peas — finger-friendly textures for a 10+ month toddler learning to self-feed. Minimal seasoning (olive oil only) keeps flavours mild and baby-safe.

Storing

Refrigerate in an airtight container for up to 48 hours. Reheat until steaming hot, then cool to a safe serving temperature before offering. Freezing is possible (up to 1 month) but texture of peas and pasta may change; thaw and reheat thoroughly.

Allergies & Notes

Contains legumes (lentils and peas). Check for any family history of legume allergy. No added salt, honey, nuts or dairy in this recipe. Introduce new foods one at a time if concerned about reactions.

Side effects & Safety

Lentils and peas can cause mild gassiness; fennel often eases digestion. Always supervise young children while eating, ensure pieces are soft and appropriately sized, and follow current choking guidance for baby-led weaning.