In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent (about 4-5 minutes).

Stir in the chopped tomatoes and cook for another 5 minutes to create a base for your sauce.

Add the rinsed lentils to the mixture, followed by turmeric and dried basil. Pour in the vegetable broth or water to thin out the sauce.

Reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the lentils are tender.

Use an immersion blender or transfer the mixture to a regular blender to puree until smooth. Add a little more water if needed to reach your desired consistency.

Taste the sauce and add salt if desired, keeping in mind that it’s a dish for babies.