Although not a conventional choice in the U.S., beans and lentils are a stellar source of protein, iron, folate, zinc and manganese for the whole family, including baby. To make beans and lentils baby-friendly, soak them for a few hours or overnight, drain, rinse and cook until very soft. Red lentils do not require soaking as they cook very fast. Puree the boiled legumes or leave some texture for older babies. Add beans or lentils to soups and stews once the baby is ready for mixed dishes.