Weaning recipe: Carrot & red lentil purée
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Weaning recipe: Carrot & red lentil purée

By Caroline Hire

Carrots and red lentils are packed with goodness and this weaning purée is great for babies moving on from eating soft foods to slightly more textured meals

  • Prep:5 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 15
  • fat 0.3g
  • saturates 0.1g
  • carbs 2g
  • sugars 1g
  • fibre 0.6g
  • protein 0.6g
  • salt 0.02g

Ingredients

  • small knob of butter
  • ¼ tsp ground coriander (optional)
  • 50g red split lentils, thoroughly rinsed
  • 4 carrots (around 350g carrots), peeled and cut into chunks
  • 1-2 tbsp yogurt (optional)

Method

  1. Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.

  2. Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.

  3. Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.

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